Sake with a cloudy taste.
It is easy to drink with the sweetness of koji! The owner of the store chose this sake for us after we compared the drinks.
It is fun to have an adventure!
Sake with a cloudy taste.
It is easy to drink with the sweetness of koji! The owner of the store chose this sake for us after we compared the drinks.
It is fun to have an adventure!
Sake with a cloudy taste.
It is easy to drink with the sweetness of koji! The owner of the store chose this sake for us after we compared the drinks.
It is fun to have an adventure!
This is the first sake from the brewery I have ever had. Yamadanishiki Yamahai.
The aroma is of banana and melon. It has a carbonated texture on the tongue and a gentle sweetness that is not typical of a sake with a sake strength of +13, followed by a rich acidity and rich umami. The lingering bitterness tightens the flavor.
Serve with simmered dishes or grilled fish. It is also good with leftover sausages.
The first long rarity
When I asked the clerk at the liquor store when I bought it, he said it had a slightly aged feel and recommended warming it up if you want to drink it.
However, at first I didn't listen to him and had it cold. Wow! The light sweetness and cold maturity are quite peculiar, and the umami is only slightly perceptible. Not quite to my taste?
Then I tried it warmed.
Oh? What is it? The sweetness and umami opened up, the sense of maturity settled down, and it was delicious! The satisfaction comes from the robustness of the cut.
Well, the waiter was right.
Don't abuse me, I said so without permission!
〜A trick played on me by my grandfather...
Thank you very much for the food!
Chochin Junmai 60 Yamadanishiki from Tsushima City, Aichi Prefecture, warmed up. First time to drink it but it was delicious and juicy warmed up. Delicious!
Sake of the Day
Chochin
Bizen Omachi 50
Unfiltered unpasteurized sake
Rice：All Omachi rice produced in Okayama Prefecture is used.
Rice polishing ratio: 50
Alcohol content: 17 to 18 degrees Celsius
Acidity: 1.8
Polishing ratio 50
Lees ratio 50
Acidity 1.9
After pressing, the sake is allowed to settle out the lees and the supernatant is carefully pumped directly into the bottle.
The refreshing taste in Chochin is said to be characteristic of Yamadanishiki.
