This was the second bottle of Kangiku Pray for 2024. It was served with horse sashimi and raw mackerel sashimi.
My wife and I killed it instantly 😊😊.
Rice: Miyamanishiki
Rice polishing ratio: 60% Sake meter: -4 (according to internet) Acidity: 1.1 (according to internet) Amino acidity: 0.9 (according to internet) Alcohol level: -4
Junmai Ginjo 🍶Nama Ippon ✨Nama Sake Yamadanishiki🌾.
Slightly gorgeous fruity aroma. Dark fruitiness when you drink it. Melon? No, maybe green apple type. It's like juice. It's like bubblegum 😅The seared tuna brain softens the fruitiness a bit and gives it some umami.
Umi to @Takadanobaba 20241001
I bought it for warming sake, so I will serve it warm. But first, we will drink it at room temperature. I didn't notice much of an upfront aroma. When you drink it, it is light and a little dry with a pleasant bitterness. It has a clean and light image. I didn't feel much of the lingering aroma. Next, it was served lukewarm. When warmed, it became tangy and slightly sweeter. It was good with food. It had a slightly bitter taste, so we raised the temperature to hot. The bitterness disappeared and it became easier to drink. I would like to warm it up in the cold winter. It went well with simmered chicken. I think it tastes better warmed up. It is also good in terms of cost performance. Purchased by the bottle.
My favorite
Yamadanishiki produced in Ono City, Hyogo Prefecture
Rice polishing ratio ? % of rice polished
Alcohol 15%.
Hi, Ryuji #2 😃.
It's snowing in Utsunomiya today ☃️ It's good to have a good heated sake for such a cold day 🥶🤗You can try different temperatures and a bottle is safe 😚.
Hello, Jay & Nobby!
It has been snowing day after day. Nagano is also cold and I miss warm dishes and hot sake for meals. ☺️ It is interesting to discover and enjoy different temperatures! I hope you have a safe trip on the snowy roads!
Almost colorless and transparent. Fruity aroma reminiscent of ripe bananas. The aroma is strong. Refreshing mouthfeel with a slight effervescence. The nose has hints of peaches. The aftertaste is slightly astringent and bitter from the alcohol. The aftertaste is sharp and short. Aromatic sake.
It's a muddy sake with a tangy, bubbly, fizzy taste, and it's unpasteurized.
I checked and found that Miyamanishiki, the prefecture's representative sake rice grown under contract with a farmer in Matsumoto City, was polished to a 60% rice polishing ratio.
It is full of Miyamanishiki's characteristic light flavor and smooth, sweet taste, and while it is delicious on its own, it is also very satisfying when served with delicious food.
Today we have a pre-dawn Junmai Ginjo Nama Ippon Nama Sake❗️❗️
The aroma is fresh, fruity, and sweet❗️As you sip, there is a dense texture and a raw tingling sensation on the tongue❗️And then a wonderful fruity sweet aroma passes through the nose❗️❗️As you would expect from a pre-dawn draft of one of the best sake❗️Great sake❤️
Happy opening today of the bottle I had prepared for New Year🎍 (for various reasons).
Fresh! This is green apple 🍏. And tangy. The expression "one that drinks too much" fits perfectly. It is a perfect Friday night drink.