The refined, full-bodied flavor and sweetness of Yamada-Nishiki gently spreads in the mouth...this sake is like a fresh springtime arrival.
Serve with Tsukasa Gyoza (dumplings)
Location Ube City, Yamaguchi Prefecture
Rice type Koji rice Yamadanishiki, Kake rice Hachitanishiki, etc.
Type of Sake Junmai Ginjo
Rice polishing 60
Alcohol 15°.
Yeast Unknown
Sake degree +4
Acidity 1.6
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +1.5 Citrus, melon
(Appearance) Crystal
(Taste) Taste
Body 1.5
Acidity 2
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Aftertaste: Clean, with a slight alcohol sweetness
Impression: Clear, light and dry
The aroma is not strong but fruity.
The taste is sweet from the alcohol, but the impression is quite light. Some people might say it tastes like water.
I paired it with sode-ika sashimi, and it went very well with it. It catches the delicate sweetness and umami of the squid and brings out the total balance.
I've had it several times, and as a sashimi lover, I'm quite addicted to it.
Repeat Score 2.5
I've never had it before
Breweries and brands to follow😊🍶✨✨
Nagayama Honke Sake Brewery, Takashi
I've been curious about this one 🍶🍶.
A little dry 🤔🍶.
It feels like a Junmai sake 😊🍶.
Lightly leesed 🤔.
I wonder if Ki is mostly dry 😊🍶🍶⁉️⁉️
I read about Sake Danchu and picked up a copy of your book.
The aroma was surprisingly fruity.
On the other hand, the taste is very simple, with a hint of rice flavor and a smooth, clear mouthfeel.
It does not have an obvious personality, but it is a sake that is easy to drink when you find yourself drinking it.
It has a dry, umami taste.
The aroma is alcoholic, but the flavor is strong and has a good sharpness in the mouth.
I feel the umami of Yamada-Nishiki is coming out.
Another Yamaguchi business trip (Shin Yamaguchi)
I went to a yakitori restaurant that I had set my sights on alone, but was refused because it was full.
I guess there are only a few restaurants, so they are concentrated?
I went to an izakaya I'd been to once before.
At night at the hotel, I have to prepare for work tomorrow, so I have just one light drink (beer not included).
I decided on Ki.
This mellow dry Junmai Yamadanishiki is new to me!
It's definitely a dry type!
It's very crisp!
I heard it is 80% polished rice to make the best use of Yamadanishiki,
Unfortunately, I don't know if it's like Yamadanishiki or not😅.
I ordered yakitori, fried horse mackerel, and kawara soba (tile soba) on this day, so maybe it was good to have a crispy one.
Sake given to me at a tavern at the end of last year
Orikarami made on the occasion of the Shinmai Festival on November 23rd.
Delaware aroma when the bottle is opened
Sweet and sour fruit juice
Bitter and astringent citrus aftertaste
Melon sweetness after a week
I am very happy to receive a good sake
Banana smell, then more lie on the sourness and umami side. Slight soy sauce and yogurt taste - need to match with some heavy taste food - like those with sauce etc.
Sake shop Masariya hanpukai. happy to drink Takagi, which I was curious about after reading dancyu 😀 The aroma is gentle melon. The sweetness, acidity, and bitterness are in perfect balance. It doesn't interfere with food. I could drink it every day and not get tired of it.
Japanese>English
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Taka
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