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.
