Cold: Delicious with a hint of sweetness and umami.
Sake rice "Omachi" 100%.
I bought a 300mL sample at a supermarket in Ise City, Mie Prefecture, where I was traveling, but I am also interested in Aizan and Yamada-Nishiki.
I did not see much of it in other prefectures, but many stores and izakayas (Japanese-style pubs) in the area carry it regularly.
The label design is beautiful, with the image of the Ise Shrine.
A sake brewer famous for Kimmiya Shochu
Miyanoyuki BLUE BADGE Blue Badge Junmai Ginjo Namaishiki
Rating 4.4
Polishing ratio 50%, Rice: Yamadanishiki, Alcohol: 16
Blue Badge is a fresh, unpasteurized junmai ginjo brewed with up to 50% polished Yamadanishiki. Although the floral aroma is kept to a minimum, the fragrance evokes a fresh impression of fruits reminiscent of apples and pears. The full-bodied flavor with a clear outline, typical of Yamada-Nishiki, is expressed in a very clear and sharp taste. The finish is clean and refreshing. Slightly limp.
Yesterday's record, the third one is the other sake we drank.
I couldn't take notes because I was having dinner with a business partner, but we started with beer, then shochu, and from there I managed to bring it to sake 😁.
It was a delicious nigori sake, thick and silky, with a strong sweetness and umami ✨.
Miyanoyuki Yamahai Special Junmai Nama-shu FORTY THREE
Rating 4.4-4.5
Rice produced: Kami no Ho, Polishing ratio 60%, Alcohol 17%.
Brand name co-produced with the Hashimoto Group, set at 43°C for warmed sake.
Mellow and thick, a food sake with a taste similar to Shaoxing sake. Middle-bodied.
Miya no Yuki BADGE Series Yellow Badge Kizuna no Kami Junmai Nama Shu
Rating 4.4
Rice：Kubinokami produced in Mie prefecture
Ingredients: rice, rice malt, ratio of polished rice: 80%, alcohol: 16%, Yellow Badge Knots no Kami: all Knots no Kami rice, the pride of Mie Prefecture, is used.
The aroma and flavor of rice spreads in the mouth, leaving a pleasant aftertaste. The depth of flavor can be felt over and over again with each sip, and the taste never gets old.
Gokujo Miyanoyuki Honjozo Nama Shuzake
Rice: Gohyakumangoku, Polishing ratio: 60%, Sake degree: +1.0, Alcohol: 15.3°, Acidity: 1.3
53 degrees setting
Rating 4.5
This is a carefully crafted honjozo sake made at a low temperature in the ginjo style. It has a full, mature aroma and a light, yet somewhat robust body.
It has a good balance of sweetness, umami, and acidity. The body is well-balanced without being too heavy.
Today, for the first time in a long while, I had a chance to drink sake from Mie Prefecture.
Miyano Snow is the main brand of Miyazaki Honten in Yokkaichi City.
Junmai Ginjo made from 100% Yamadanishiki.
Purchased at a supermarket in Kuwana City.
The aroma is apple-like ginjo aroma.
The palate has a refreshing acidity, with a delicious rice flavor and sweetness.
An easy-drinking bottle.
Mie Prefecture
Yamahai brewed special junmai sake
Polishing ratio 60
Alcohol 15%.
Rice: 100% Mie Prefecture rice "Kami no Ho
In the mouth, it has a rich sweetness like honey and strong alcohol.
It has a sour aftertaste and a thick mouthfeel.
A very tasty sake.
Mie Pref. Yokkaichi City. Miyazaki Honten Co.
Miyanoyuki Junmai Ginjyo Nama Nama Sake (Aizan) RED BADGE
We had this at a Mie Sake event, and it was so good that we bought it at a liquor store near the station on our way home.
This is a badge series only available at the distributor.
I didn't look at the date and was a little worried because it was a raw sake.
I'll have it cold.
The color is clear and almost colorless.
The initial aroma is of ripe, sweet, tropical fruits.
The mouthfeel is viscous and juicy.
The sweet acidity spreads on the tongue with a hint of fragrance.
The elegant bitterness and umami that is typical of Aizan from the middle of the palate brings out a richness like dark brown sugar, completing the rich, juicy, sweet flavor.
The lingering taste is deep and rich.
Uma~🐴!
Yes, I'm sure it's a good idea! My favorite yurt!
I like about Chiaki Kuriyama.
It's also like closing one of my favorite Takachiyos, and maybe it feels even better now that I've slept on it a bit.
Ingredients: Rice (Niigata Prefecture), Rice Koji (Niigata Prefecture)
Rice used: 100% "Aiyama" rice from Hyogo Prefecture
Polishing ratio: 50%.
Alcohol content: 16
Hello Nemuchi-san. I would like to try Miya no Yuki, which I have not had for several decades. I bought it in Fukuoka when I was a student, but I haven't seen it in Kumamoto. I'd like to try it.
AAJI, Hi 😊As for Miyano Snow, the standard Junmai Ginjo-shu Aizan is good, but I highly recommend the Aizan Nama-nazake series 👍There are no special distributors in Kansai, so you have to go to Mie or rely on department stores 😅.
Good evening, Nemuchi-san. Thank you for your comment. It's tough not to have a special distributor even in Kansai. I would like to go to Mie and Nara (mostly for sake 😅), so I will look into department stores until then.
Good evening, Mr. Nemuchi.
This looks delicious Yaats! I was just thinking that it's Chiaki Kuriyama 🤣.
I think it could be a series like Mr. Sakeran's knee 🤣.
AAJI, good evening 🌜️ Thank you too. Nowadays you can just pop on the internet and buy it, but the sake you come across on your travels, find it while looking for it, or drink it once in a lifetime will stay in your memory 😊and you don't have to pay for shipping 🤣.
Good evening, bouken-san. 🌜️ Here and bouken-san are delicious yarts! I think you'll agree with me😁Only I know what Chiaki Kuriyama's favorite ranking is 🤣.
