Polishing ratio: 50
Sake rice: 100% Yamadanishiki
Alcohol content: 16%.
It has a strong aroma, and the first sip gave the impression of being a little sweet, with a strong umami flavor, making it a refined gem.
I paired it with sashimi and had a very elegant time.
It does have a sweet banana-like aroma, though,
However, when you put it in your mouth, you do not feel much sweetness.
It has a moderate acidity and umami followed by a slightly strong bitter aftertaste. The aftertaste is long.
3.5/5
The last one is Gokotsuru with a classical label.
As the label says, it is a dry, classical drinking, thesake, but the aroma is like a gorgeous honeyed apple, and the aroma and taste do not match😬.
I like dry sake but did not like it much.
★☆☆☆☆
This is the first Mikotsuru I have had, a sake brewed with Yamae Nishiki. The aroma is slightly citrusy, and the taste is sweet but not cloying, and the bitterness is controlled, leaving a long, refreshing sweet aftertaste. The label is more classical, but the taste is very elegant and refined 😋.
Yamae Nishiki in Nagano, numb,
Nice....
Hana-yokuyo in the modern style,
Toichi, Kamokin, which is good even though it's old-fashioned.
Hard to buy, but you're drinking good stuff 😋.
Thank you for your comment, KomeChidori. I have been curious about Gokotsuru for a while, and it was as good as I expected. I'm having trouble with the number of brands I like these days.
Nagano sake again ③.
This time Gokotsuru ❣️
Excited before opening the bottle!
Almost no aroma!
When you put it in your mouth, it has a very straight umami taste!
Then, it has a slight acidity and a sharp taste.
There is a hint of bitterness, but it is only sometimes mixed with the acidity and is almost nonexistent.
Oh my goodness 😆😆😆.
Gokotsuru 😆😆😆.
I should buy another bottle: ....
By the way, the third one, Shinshu soba (buckwheat noodles), had a great aroma and firmness, and the white shrimp (Toyama) kakiage (deep-fried shrimp) was also 👍❗️
Oh, and the view was beautiful too 😊.
Hello, shinkun 😃
It was a long time ago 😅when I lived in Nagano, I was taught how to eat Shinshu soba 😌.
Put the wasabi directly on the soba! Put the green onions in the soba water after you're done eating! It was annoying 🥲 but I still follow it 🤗.
Hi Jay & Nobby 😃Seriously? As you can see, we are not able to do anything at first glance 😅The green onions are sobayu which is amazing ❗️ I'll try it next time ❗️
Mikotsuru Oragara Nama Sake
Miko-chan's signature sake.
Fruity and well-balanced, without a doubt!
The label is colorful and evokes the image of Lake Suwa.
It is a perfect image of Lake Suwa.