Acidity and sweetness are neutral, with a slight citrusy ginjo aroma. The aroma is slightly citrusy with a hint of ginjo, but the taste is still a bit bitter for a junmai sake.
Considering the price of 1,150 yen (tax not included), it is a good value as a mid-meal sake.
The brewery uses 100% Yamada-Nishiki produced in Aichi Prefecture and soft Mikane-Sanrei subsoil water for the brewing water.
The last time I had the unpasteurized sake, but this time it was a fire-brewed sake. It is light and dry, with a classic aftertaste.
Personally, I prefer the nama sake.
Nishio City, Aichi Prefecture Yamazaki Gosei Junmai Shu Honoh
A local sake shop in the neighborhood recommended this sake.
To be honest, the aroma was not very strong, but the dry umami flavor spread in the mouth and the aftertaste was very impressive!
Daiginjo-shu with 100% Yamadanishiki, 40% polished rice, 16.5% alcohol.
It has a classic base, but the lingering aftertaste, which disappears quickly, makes it easy to drink.
Junmai Daiginjo-shu with 100% Yamadanishiki produced in Aichi Prefecture, Mikane-Sanrei subsoil water (soft water) for brewing, 40% rice polishing ratio, and 16% alcohol by volume.
It is a beautiful, light, dry sake. If I could drink it again, I would.
The taste is rich and drinkable, and the flavor has a slight sweetness afterward. Sake from Mikawa is served at a restaurant near the sea that is open from morning in Mikawa. It is the best.
I thought it was a delicious sake with a subtle fruity aroma followed by sweetness and a dry, bitter aftertaste that was crisp, clean, and easy to drink.
⭐️⭐️⭐️
I chose to have a refreshing drink on consecutive summer days. Low al and strong gas. I was careless and spilled a little. It was a light sake and a little unsatisfying, but at this time of the year ⭕️
I enjoyed the medium fatty tuna and the rock mozuku 😊.
兵庫県を代表する山田錦の産地 山陽盃酒造がある兵庫県南西部の宍粟市(しそうし)山崎町は、山崎藩の旧城下町。戦国SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
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