It is fresh, juicy, and refreshing with a lot of acidity typical of summer sake! It has a strong umami flavor with a hint of astringency!
It is also good on its own. It goes well with anything as a food sake, but it went well with slightly bitter shishamo fish!
Sake rice→Yumachi-grown in Okayama Prefecture
Rice polishing ratio→60
Alcohol content→15
It's been a while.
I have not lost any weight at all, so I have tried to cut down on alcohol.
I feel like I am feeling better.
My weight did not change much, though.
And I drank sake for the first time in about two months.
I had a feeling that I liked this brand the last time I drank it.
The aroma was cool.
There is a sense of alcohol.
Yes, it is hard.
I think I prefer it at room temperature rather than cold.
Let's take out the bottle and let it acclimate.
As it blended in, the aroma became more alcoholic.
The mouthfeel has improved, but you feel the alcohol is stronger than the 15% alcohol content.
You will feel the pungency derived from it and get a kick out of it.
It is not to my taste, but it is not bad.
It is easy to match with food.
I looked at the label and saw that it was 100% Yamadanishiki.
If you have this preconceived notion, you may be betrayed for sure.
Sake is interesting.
Slightly dry, slightly fruity and gorgeous!
I think it's a good and tasty sake, but since I like dry sake, I might prefer a spicier sake with more gusto!
I love "Yosaburo" and "Hakkenden" from this Koizumi sake brewery in my hometown in Chiba Prefecture😊.
The fresh aroma of citrus fruits and muscat reminds one of citrus fruits and muscat. Behind the light and transparent aroma, there are gentle and sweet fruit nuances. In the mouth, the wine is light and refreshing, with a cider-like freshness and juicy acidity, and it is very clean until the lingering aftertaste that quickly and comfortably fades away.
This sake rice called "Yume Kanae" is a low-glutelin rice developed in Chiba Prefecture. Its low protein content prevents the formation of a cloying taste and makes it easy to achieve a clear sake quality. By carefully developing the method of making koji and the amount used, the sweetness and umami are carefully extracted while the production of amino acids is suppressed, resulting in a delicate and pure flavor.
Furthermore, the presence of "4MMP" - an aromatic ingredient that has been attracting attention in recent years and is responsible for the lychee and muscat-like aroma - may also have something to do with this sake's gorgeous aroma. The elegant and juicy aroma produced by this sake seems to embody the light and enjoyable spirit that is typical of modern sake.
It can be served chilled and crisp, or slightly warmed to enjoy the fullness of its aroma.
We recommend this sake for a wide range of people, from beginners to experienced sake drinkers.
I had never had a drink before! And,
It has a cool name!
Very calm and tasty! I didn't know that,
It was a very nice encounter! Thanks for the food: ❗️
Tokaimori Junmai Ginjo Nanohana
100% Yamadanishiki from Hyogo Prefecture
Polishing ratio 55
Alcohol content 16
Sake level - Acidity
Fat 4/27, drunk 5/7
Ginjo tuna (4/7)
The label is a spring-like rape blossoms.
The aroma from the glass was very clear and crisp with a subtle hint of ginjo aroma and I think a little gas 😊.
The sharpness was good👍
Delicious 👍
I'm already getting suspicious around this time 🤣.
