It is a very good sake.
It has a beautiful but firm flavor and moderate acidity at room temperature.
The warming up of the bottle, which was cold when the bottle was opened, increased the softness of the flavor, which was also quite good.
A big hit for a long time. We should all drink.
Melon type. Light but smooth.
Not too sweet, it's good as a food wine, but it's also great on its own without accompaniments.
Yukino Bousha
Saiya Yataro Saito, the first generation
Named after the image of a thatched-roof sake brewery covered with winter snow
Taking advantage of the "Noborikura," a sloping structure with a height difference of approximately 6 meters, the brewery continues its "gravity brewing" method, in which work proceeds by natural gravity from rice washing to pressing.
Eleven of the warehouses are registered as tangible cultural properties of Japan.
Sannai-zukuri
→ The brewery uses the "san-nai-zukuri" method, in which no oars are used, no filtration is done, and no water is added, leaving the brewery to natural fermentation.
Yamahai Junmai
Snow Kayasha has a strong impression of nigori (bitterness), and I thought it would be sweeter.
This one is clear, yet full of umami. The acidity and spiciness give you the satisfaction of drinking sake. I think it has the best balance without being too rich.
Yamahai Junmai Hiyoroshi
Fresh aroma on the nose
Slightly tangy and acidic (actually not at all sour)
The combination of umami and acidity makes it drinkable but easy to drink.
Serve with mozzarella cheese wrappers.
It is easy to drink because you can feel a lot of umami and a little bit of fruity flavor.
What do you have in the food medium -?
And bought it on your recommendation!
All hiyaoroshi go well with meals, but my preference is from this area 🤔.
On the first day, the initial impression is much fresher for a hiyaoroshi 😳.
The lingering aftertaste is mild and moderate👍
The third day, it started to taste a little bit more drawn out, but it was one of those hiyaoroshi that changed my impression of hiyaoroshi again 🤭.
