Junmai Ginjo
Limited edition due to tank pressing
Yamadanishiki premium rice produced in Hyogo Prefecture
Polishing ratio 55
Fruity and tasty with a special raw-sake shwashiness.
As the label on the back of the bottle says, it is very dry, which is hard to believe that it is made from Yamada-Nishiki, as it is described as clean and beautifully dry. As someone who has narrowed down my tastes to a certain degree based on the rice used for sake, this kind of sake is not good for me. Moreover, it seems to be said that junmai sake can be changed in any way by the way it is made, and I am not sure what is true. I wonder what naturally brewed Yamada-Nishiki is like. I make a dry comment, but I will not touch the sake here.
You will feel the sweetness in your mouth like cotton candy melting away. Afterwards, you will be immersed in the lingering aftertaste of a subtle pungency.
It is famous as Yoshio Harada's favorite sake!
You can taste the sensation of a slightly pungent sweetness, which then turns spicy and goes down your throat.
Voluptuous oriole, firm sweetness, and trotters like sweet sake. 😋 The sweet tororo nigori is best accented with the addition of sansho nuts, which are mentioned in the book, and chibichibi.
Thankful for a cold body after working outside the office with troubles.
At Zhangjian Sake Shop.
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