Great price at the store. First time drinking Yaegaki. It is viscous, but the color is clear. It is light but you can taste the firmness of Yamadanishiki.
I had Yaegaki at an izakaya I stopped by on a business trip to Hyogo. We had Junmai Daiginjo Aononashi, Junmai, and dry cold sake, all of which were delicious 😆. The Aononashi was the first one I had, so it left a strong impression on me. It is made from Yamadanishiki and Gohyakumangoku, with 50% polished rice and 15% alcohol by volume.
The second set of drinks in Himeji, continuing with the drinking comparison set!
This Yaegaki is dry like a Daiginjo but
Even though this Yaegaki is dry like a Daiginjo, the alcohol taste is light and elegant.
It is easy to drink.
It also goes well with raw fish.
Is it featured fish from the Seto Inland Sea?
The moment you drink it, strong acidity and dryness rush over you, followed by subtle grape and cedar aroma lingering on the palate. It has a good balance of freshness and fruitiness.
(Added 6.25.2024) The acidity and dryness are still the same. Creaminess, caramel aroma and burnt bitterness.
A resilient mouthfeel.
The aroma is interesting, with an acidity that is typical of classical sake, and it is rich.
After drinking, it has a graininess and a sweet rice flavor.
There is a moderate acidity and a touch of astringency.
There is a slight coolness of cemedine.
The more you drink, the more the richness of the rice gradually becomes pleasant.
I like it. There is a repeat.
Goes well with soy sauce flavored lotus root salad.
Hana Zou