Part 3
Surprisingly mild on opening.
The top clearings have a deep sweetness like ripe muscat or peach.
When mixed with the oli, it is also very sweet!
I enjoyed it slowly by itself.
A staple in our home
Amego no Tsuki" Hakutsuru Nishiki
A rare sake rice with low production...apparently.
Right out of the fridge.
A quick sip...
No sweetness, but a clear, elegant and gorgeous taste that goes right down the throat.
The aftertaste is also clear and elegant.
It is a delicious sake.
The taste changes when served at room temperature!
I was informed that the taste changes when served at room temperature.
I'll have to check again later...
but I wonder if it will stay 💦.
Original sake from a sake store.
This is a really delicious sake made from Omachi.
I think it brings out the umami of Omachi more than enough.
It is the best!
The 5th Shinmame Festival, the 5th Kanno Thanksgiving Mie Shinshu Festival㉗.
Sliding down as I drank more and more, I had more poured for me to drink. I was going to drink a Hakutsuru-nishiki used Ame-go-no-tsuki.
The moon after the rain ◉ Hakutsuru-nishiki Junmai Daiginjo.
The taste is thick and robust, with a clean mouthfeel. The image is that of an orthodox, super-successive, and honorable man.
I love Hakutsuru-nishiki sake. I forgot to take a picture of this one too...
This is another sake we always order here. It has a sharp taste and is easy to drink. The rice polishing ratio is 60% for koji rice and 65% for kakemai rice, and the alcohol content is 16%.
Beginner.
While I could feel a strong aroma of rice like rice, I felt a bit of freshness like rummy from the spiciness, and finished with a firm sharpness.
I had been drinking only modern types, so I felt some expectation and anxiety about "super dry", but I recognized that dryness these days is dryness with sweetness as well.
Personal preference: ★★★☆☆☆☆