A small stream!
Low al ✨ of sweet water
I'm using Hidahomare, but it's a breeze,
But last year they started to use it in Lihuisen 😊.
It has a refreshing taste, with a gentle sweetness that gives way to a sharp bitterness that is quite nice 😋.
Yamaoka family's spicy miso!
It's good that you can choose the spicy level 🌶.
I chose medium spicy, but I think small spicy is good enough for me 🥵.
Good evening, kino.😃
I'm curious to know about this Li-Isuen that you can find at Sake-no-Wa! Gifu really has a lot of different kinds of sake. ‼️
You are a genius to say the least 👍 for eating Yamaoka spicy miso in the middle of summer!
Good evening, Mr. Noodle Sake King!
Yuzumi is the same brewery as Mukaze, so I'm sure it's delicious👍.
The spicy miso was too spicy for me 😅 I've only had special miso so I want to try a variety 🤤.
8.5 points (wife 8.5 points)
Rice used: 35% polished Tojo Tokkyu A district special grade Yamadanishiki
Sake meter: +5
Acidity: 1.3
Amino acidity: 1.0
Alcohol percentage: 16.0~16.9
Slightly green apple-like topping.
The same elegant aroma as the first rise, the soft sweetness and umami of rice spread gradually with moderate acidity, and the slight bitterness and dryness of the alcohol make it finish smoothly.
It is an elegant sake with a moderate sweetness and a pleasant ginjo aroma that is impressive, and goes well with a meal or is refreshingly delicious on its own.
Goes well with sashimi and grilled eel.
We received this from a customer from Gifu Prefecture. The alcohol content is moderate. It has a gentle taste.
Junmai Ginjo Seseragi Special Hida Honor
Gyokusendo Shuzo (Yoro Town, Yoro County, Gifu Prefecture)
Oyamanishiki that may have been made in the rice paddies behind the house.
It may have come back tasty.
Let's take a look.
The sweetness is refreshing.
The delicious taste of the rice lingers.
The slight sourness is a hidden taste.
The moderate bitterness is also nice.
It is very easy to drink and delicious.
Good evening, Mr. Shikatarou.
I do not like farming, but in order to drink good sake.
I am not a fan of farming, but in order to drink good sake, I am making it, though with little effort.
It's been a while since my last visit to Kyoto.
The purpose of this party is to celebrate our junior staff's fat celebration.
Since we celebrated with the owner of the restaurant, let's have a big party here at Hirao this time.
The owner of Hirao suggested this fine sake for the toast.
This is the second time to drink Gifu's sake
It is a junmai daiginjo, polished to 35%, but very robust!
We toasted with the appetizer of the day.
Knowledge
Rice used: Yamadanishiki (Tojo Town, Hyogo Prefecture, Special A District)
Polishing ratio 35
Alcohol content: 16° to 17
Sake degree +2.5
Acidity 1.3
Amino acidity 1.0
Yeast used: Kumamoto No. 9
Firing
Made with Yamadanishiki, Hyogo Prefecture Tamasendo Sake Brewery, Yoroi-gun, Gifu Prefecture Dr. Kadota presents: Mama's dry evaluation drank on June 7.
