Yamadanishiki Polishing ratio 60%, Acidity +1.0
Alcohol level 16%.
Fruity, good acidity, sweet taste.
It seems to be able to empty a four-pack bottle in a jiffy!
Second brand challenge I've never had 👀
Karahashi
Definitely a first for me.
It's a bit dry too, but it's made with Association 1401, so the taste is my favorite!
Yum 😋.
My favorite skewered tsukune (grilled skewers)!
There's still time for a few more drinks 🍶!
Knowledge
Rice: 60% Omachi polished rice produced in Okayama Prefecture
Yeast: Association 1401
Degree of alcohol content: 16 degrees Celsius
Sake degree: +2.4
Acidity: 1.6
Amino acidity: 1.1
Heat treatment: No
With natural cod sprouts, udo, and butterbur sprouts tempura for the first time this year, it was impossible not to open a bottle of sake.
The sake has a nice aroma and the sweetness of the rice makes it very tasty.
The brewery has long been famous for Aizu Homare, but this is a brand product named after the brewery. It has a gorgeous aroma typical of Yamada-Nishiki and a good balance of sourness and bitterness.
The mouthfeel is melon? It feels like a fruit!
But it is very refreshing and sharp!
I am studying sake and like dry sake! I thought I would like it, but I was surprised to find that I like it soft on the palate, but with a clean, crisp aftertaste.
I am still learning!