The one I've never had from Yamazan.
The aroma is sour.
When you include it, it's fire-roasted but fresh chile! Rumne gradually seeps in, and then it closes with a fresh herbal cleanness.
It is calm, but the gradation of flavors is interesting and satisfying.
As the day goes by, the rummy feeling increases. But it's not sweet, it's crisp. At the end, there is a soft forest-like aroma.
It's delicious.
After more time, it is fresh and fruity like white grape and citrus, and it is clear.
The aftertaste is a bit herbal, so it doesn't end up monotonous.
It is an excellent food wine and a delicious sake to be paired with delicate dishes.
Good evening, Manachie!
I'm glad to hear that it looks so good 😆I also had an image of Kinmon-nishiki as being quite sweet or rather assertive, but I liked this one because it was refreshingly smooth 🥳.
I was curious about your post here 💁♂️
HinaHanaMama's review💚 made it look so good that I opened the bottle early😅.
It's really awesome, Yamazan 🍶🤩.
For more detailed review
For more detailed review, please visit HinaHanaMama 🤗.
Muro-san! Good evening😄
Yay 🙌You drank the San San💚 🥰.
How is it? How do you like it?
In my opinion 🩷 and 💚 are the best 🥇 in Yamasan✨.
I have another bottle waiting in the fridge, so I'm looking forward to that one too ❣️ Wait for my review!
Good evening, HinaHanaMama!
It was really delicious 🤤.
Too bad I couldn't get the 🩷...
I'm looking forward to the bottle 🍶 that you have coming up 🥰.
I'll have to open a bottle of Abe💚 soon too😄
Hello, Kotaro 🥰🥰.
Just thinking about 🩷💚 and it looks delicious 🥰.
I wish I could review like you, but when it comes down to it, I can't 😭.
I think 'delicious' is the strongest word 🤣.
Aromas of grape, rice, honey and paper typical of Nagano.
Slightly smooth and effervescent mouthfeel.
Dense flavor, acidity and minerality like soda water. Slightly sweet and slightly bitter. Fresh and dry.
Serve with tengu edamame, oboro tofu, kochi sashimi, caprese, and miso soup with enoki mushrooms and tofu.
Junmai Daiginjo
30%/5
Muroka Harazake (Hiire)
Kinmon-Nishiki
Elegant and moderately sweet
Slightly fizzy
Mild aroma and taste of grape juice
Slightly acidic
Not as distinctive as its native soil.
If you like Domo, this is the wine for you!
It is so delicious that you can't stop drinking it!
The next masterpiece after Sanzan's Aizan.
-Sanzo
It has been a long time since "Yamazan" has been around.
I am happy to see that it is gaining popularity and spreading recognition.
I don't know where I can buy it, but it is always available at the izakaya "Iyokuya Yoiton" in Mizonokuchi, and I always drink it there without fail. I am glad to know that I can drink it anytime.
Let's go there again. It is that good!
Yamazan Junmai Ginjo Yamadanishiki Gowari Gobu Unfiltered Nama-shu 720ml
Rice used: 100% Yamadanishiki grown in Hyogo Prefecture
Rice polishing ratio: 55
Alcohol content: 15%.
We opened the bottle of Yamazan ✖️ Yamadanishiki, which was delivered by Shimizuya in May.
It starts with a light and fresh flavor, and the sizzling umami makes you want to drink as much as you want.
Since it has been a hot day, we enjoyed it with a glass of soothing water in between 😄.
Pure and large gold-plated brocade
Sweet acidity. Light minerality. Less elegant. But the sweetness spreads. There is a kick in the aftertaste. 87 points
Sweetness: 3
Acidity: 3.3
Dryness: 2.3
Hints of aroma: 2.7
This is the first restaurant I visited in Fukushima, Osaka. All the dishes are delicious. The handwritten sake list on the half-sheet of paper is also quite impressive. We found a good restaurant. Thanks to my wife.
Nagano sake is really delicious 🥰, very fresh, beautiful and light😍It was a very delicious sake that conveyed both sweetness and flavor. It will be gone soon 😭lol.
Where to buy 🍶:Buy from online store
Started drinking at 16°C.
When the cork is opened, there is a slightly fruity aroma of rice.
When poured, it is slightly cloudy.
It tastes sour.
It is not a fruity sourness.
It is quite gaseous.
If it were to be described as sweet or dry, it is neither.
It is delicious.
長野県佐久市の実業家、荻原慎司さんが、異業種である日本酒の世界に興味を持ち、休眠していた老舗酒蔵・山三酒造（長野県上田市）の事業を承継。2023年春、8年ぶりの酒造り再開にこぎつけました。 後継者難と経営不振にあえいでいた酒蔵は、課題が多い案件だったものの、杜氏経験者ではない蔵人と二人三脚で酒蔵を立て直し、新しいブランド「山三」をゼロから育て上げようとしています。 なぜ、あえて山三酒造を引き継いだのか、荻原さんの思いに迫りました。SAKE Street | プロも愛読の日本酒メディア
2023年2月に、経営・製造の体制を一新して再スタートを切った、長野県上田市に蔵を構える山三酒造（やまさんしゅSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
