A bottle I got at a yakitori restaurant. It is a sake from Aichi. The label is of the newspaper-wrapping type, martial. The label is somewhat classic and makes you think it's a bone stock sake. It has an atmosphere that makes you think it is classic.
It has a melon-like juiciness. There is also a density of rice and lactic acidity, and it seems to have a somewhat classic, bony feel at its core.
It must be one that a yakitori shop has procured to match their own skewers. It certainly goes well with yakitori with sauce. We had it cold, but it might be good warmed up as well.
Moderate aroma
Strong acidity on the palate. The aftertaste is light, with the flavor of grains and acidity remaining.
Alcohol 16%.
Sake meter normal
Acidity 1.6
Star ⭐️⭐️⭐️
Firm and fresh with some gas!
It has quite a bit of bitterness.
It's also sweet and tasty when heated 👌I rather like it warmed up 👍
I'd like to try hi-ire next time!
I'd like to try the hi-seasoned version next time 👍.
Junmai🍶Non-filtered hon-nama sake✨Yamadanishiki from Awa🌾.
A bit grassy, bitter and sharp. It would be better to warm up the sake 🤔 The harshness is softened when paired with sesame snapper head stew. Good when paired with something with a bit of a habitual flavor, like stewed red bean paste 👍.
Umi to @Takadanobaba 20241030
Rice suitable for sake brewing is polished to 60% and carefully fermented in a small brewing process. Junmai sake with the original flavor brewed with rice, matured depth and mellowness, and calmness.
