At first, I thought it was sweet. But it soon became full-bodied. It seems to go well with a variety of meals.
The second day was even better, not as sweet as the first day.
The sweetness of the rice is firm.
Good balance of sourness and sweetness.
It feels like a good sake that goes all the way in.
The texture is round on the tongue.
At the usual restaurant (5/30) ❶.
I just uploaded Yukimukae and realized that I didn't upload the sake I got at the restaurant.
I realized that I had not uploaded the sake I received at the restaurant.
So I'm uploading it now.
I was drinking with my sake master while watching the Carp-Hanshin game on the internet that day, so I evaluated each drink individually.
I was drinking while watching the Carp-Hanshin game on the internet with my sake master, so I didn't take individual
I didn't take individual evaluations because I was drinking with my sake master while watching the Carp-Hanshin game on the Internet.
Thank you very much.
I started drinking from Kayasha, which I haven't had in a while.
It's the Snow Meisha production number sake again. This time it was a Junmai Daiginjo, and I welcomed it into my home for the first time.
Elegant ginjo aroma. Soft and fruity, reminiscent of white peaches. The mouthfeel is very fine and free of cloying flavors. The finish is clean and crisp while retaining the umami of the rice. The balance between acidity and sweetness is exquisite.
Wow, it really is a delicious sake.
@1485
The smell is slightly fruity
When you drink it
Sourness, spiciness, umami
in that order.
It tastes good without getting tired of it!
Ichauzo bakayaro!
The acidity seemed milder than that of the black-labeled Yamahai Junmai.
As I was drinking it, one sip was empty.
Served with oshinko (pickles), salad chicken, and horse mackerel tataki with homemade sanmasuzuke (pickles)!