☀️
When you open the bottle, an aroma reminiscent of white flowers passes smoothly to the back of your nose: ☺️
The mellow mouthfeel is typical for a draft sake, with a sticky sweetness that spreads out in a jiffy 😚.
It is followed by a soft acidity, which feels clean.
I remember the hi-ire having a harder texture, but this is mild 😌.
Sake nouveau indeed✨.
My sake lover instincts whispered to me that I should drink it sooner rather than later before the flavor changes 😏.
Continuing with the Nagano travel version.
The sweetness is balanced by an exquisite acidity, creating a crispness that is not too sweet and 👌 with a meal. Now, let's drink deeply!
At the usual restaurant
The first sake of the day was a stable Kayasha.
It was a summer sake, but it had the usual good aroma and flavor 😆.
It is said to be brewed with the "3 no brewing" method.
It is said to be brewed in the "3-nai brewing method" (no oaring, no filtration, no watering).
The side dish was braised yellowtail with kama!
The naming is good, isn't it?
Sake rice is Yamadanishiki from Hyogo Prefecture, 55% polished rice ratio, 16% alcohol, in-house yeast.
The aroma is probably a cemedine aroma. I don't know. It has both acidity and sweetness spreading in the mouth at the same time.
The last one is Yukino Kayasha Yamahai.
It is so stable that no explanation is needed any more. It is a monster that I can enjoy such a refreshing Yamahai, which I am not supposed to be good at, and it is distributed everywhere.
It is still delicious.
A raw version of the classic Junmai Ginjo.
I had avoided it because I see it rather often, but no, it's delicious!
A beautiful sweetness that sticks to the trendy fruity taste. I drank it with gusto...
☆☆☆☆
