This sake was ordered by the wife on the first day of the Niigata expedition. I had a sip of it, but there was no way I could remember what it tasted like the next month... This is a memorandum.
Aromatic and very tasty. The aroma that passes through the nose is gorgeous.
As one would expect from a sake made in Niigata, a rice-producing region! I want to drink it every morning!
Tastes a little sweet? A little sweet? It is not spicy. So it goes well with any dishes!
This is also the same Yahiko Hon Nama Sake (Ginjo) that we had last time!
Additional sashimi and trout roe!
a few words of knowledge
Yahiko Sake Brewery, in cooperation with an agricultural cooperative, grew Aikoku rice seeds, a rare sake rice that had been stored at a research center in Niigata Prefecture. The seeds were planted in the rice paddies of the local Yahiko area, and Aikuni, which was considered ancient rice, was brought back to life in the modern age. Yahiko Sake Brewery uses this rice grown with reduced pesticides and even less chemical fertilizers. Yeast is also an essential ingredient in sake brewing. Yahiko Sake Brewery uses natural yeast found in the petals and bark of the Yahiko cherry tree, which is the only one that grows wild on the top of Mt. It is almost impossible to find a yeast that is both natural and suitable for sake. The gods of Yahiko may have descended upon this brewery.
Good balance of sweetness and pungency.
No aroma, but a sweet mouthfeel that is not unpleasant
Cosy and a good sake for evening drinks - cold or warmed.
https://www.yahikonosake.com/news.php?hash=7d9e8c3b
Scallop tempura, hot on the outside, raw on the inside.
So good!
This sake was served before the final dish of kakiage-don!
I checked if it was the first time for me to drink this sake and found that I had already had another Yahiko sake at a sake party (in Daimon) last year!
This one was aldolated, but it was raw sake!
I drank it all while eating rice!
It was easy to drink 🍶.
I'll be back again, Master!
My juniors were also satisfied!
extensive knowledge
Rice polishing ratio: 55
Rice used: Yamadanishiki
Alcohol content: 11
