14°, rice polishing ratio 60%, Yamadanishiki, Ringo acid 77 yeast.
This is the first time for me to drink Amezure, but I started with a change of pace.
Refreshing aroma of green apple🍏. The mouthfeel is also refreshingly green apple (blue apple) Goro Noguchi.
It is refreshing and easy to drink, perfect for this time of year.
The sweetness and acidity are delicious, and the bitterness is moderate.
A great sake with a good impression ✨.
(Left photo)
Gentle and refreshing on the palate, but the spreading gorgeousness, sweetness in the mid-palate, and umami in the back palate are all just right.
Challenging as rainfall!
It is rare to find a sake that sharpens the senses to such a degree.
4.75
(Right photo)
For a sake like Amefall, which is known for having a clear concept for each sake, I am not sure what kind of concept it is.
First, there is a rice-like umami, followed by a slightly strong tropical fruit-like acidity, with a little lactic acidity (typical of mizu-hashiroshi) coming later...
The sweetness is quite low, and the acidity disappears in the aftertaste, leaving only the umami typical of mellow, dry sake.
Hmmm... I wonder if it's a bit raw...
3.25
A sweet, yogurt-like aroma: 🇧🇬
On the palate, a beautiful sugar sweetness comes to the soft mouthfeel, followed by the sweet and gentle acidity of yogurt: ☺️✨
Sweet and sour and refreshing! I've never had water yeast before but it's delicious 😋🍶.
Bottom of the bottle.
The smell of rice is sweet and sour!
Light sweet-sourness.
Slightly aromatic rice aroma on the nose.
Peachy can-like syrup with a smooth texture.
Rice malt juice.
Taste level ☆3.5/5
It has a smooth mouthfeel, but when you take it into your mouth, you feel a light acidity and a slight tingling on your tongue. It is a local sake from Kanagawa Prefecture, but this is the first time I have had it. I bought it at a liquor store in Aikawa, but I have never seen this sake at a liquor store in Yokohama.
8 points (Wife: 8 points)
Rice：100% Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio: 50
Water used for brewing: Ameizan groundwater (hardness: 150%)
Yeast used: No.9 yeast
Alcohol content: 15
Purchased from: Sakurumoto Shoten Honten
Shu when opened
No gassiness
Slightly peachy on the top.
The same mild aroma as the first sip, a moderate sweetness and mild umami of rice, along with a crisp acidity and a slight bitterness, gradually spreads out and is quickly quenched.
The acidity and slight bitterness that rise from the mid-palate are impressive and crisply delicious.
It goes well with a meal, but is also refreshing and delicious on its own.
We received fresh akitogi from a fishery company, so we had akitogi again today as we did yesterday!
It went well with grilled fish, sashimi, and lebanilla!
