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.
First time drinking 2
It was a touch of dry sake.
It was almost exactly as it should be.
Mildly dry? Or rather,
I'd say it's medium.
Not too dry.
It's not too dry, but it's not too dry.
I think this is a good range for everyday enjoyable sake.
I think
2025 0521
☆☆☆☆
Spring of sweet water (Reisen)
Junmai Daiginjo
Hamon
Polishing ratio 48
100% Yamadanishiki
Gyokusendo Shuzo
（Gyokusendo Sake Brewery)
Yoro Town, Gifu Prefecture
