This sake came out in the fall,
Light, refreshing and sweet,
It has an elegant aroma and taste.
It is a bottle that can be easily matched with a meal.
The sake rice is Dewa Sanzan, and the rice polishing ratio is 50%.
The alcohol content is slightly light at 14 degrees.
The palate had a slightly savory sweetness, softness and bitterness, with a fluffy and ridiculously sharp finish!
It was right up my alley!
With time, the sweetness on the palate was accompanied by a banana-like flavor and the bitterness disappeared, rounding out the overall taste!
The acidity is quite weak. It is almost imperceptible. Pairing with Nanbanzuke (pickled sardines) is not so bad. Rare No. 10 yeast. Melon-like ginjo aroma, but weak. It would be better warmed up.
Yamakawa Mitsuo, formed by four breweries in Yamagata Prefecture, is finally celebrating its 10th anniversary. To commemorate this anniversary this year, each brewery is brewing a celebratory sake in turn. The "Dewa Sanzu" rice used again this year is the most standard variety of sake rice in Yamagata Prefecture and is produced in large quantities. Highly polished rice gives it a clean and soft taste.
Yamagata Prefecture uses 100% rice grown under contract in the Kashiwaguraden district. And in honor of the 10th anniversary, Association No. 10 yeast was used for this year's product. This yeast is characterized by low acidity and a gorgeous, elegant ginjo aroma reminiscent of melon and pear. Slow fermentation at a low temperature produces a soft yet dignified finish with a well-balanced aroma and taste.
