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Sake rice: Yamae-Nishiki
Polishing ratio: 49
The complex acidity characteristic of Yamahai is not felt at all, and it is quite refreshing.
The umami is not outstanding either!
If this flavor was the goal of the Yamahai brewery, it is a great technique! I think it's a great technique!
I took it to a barbecue, but it got a bad review!
✩4.0
North Alps Drinking Walk 9/14-15
Fruity aroma and refreshing fizz, very tasty.
Also, the sake served at the store is very tasty. The sake served in the shop is very tasty, even more so because Miss Sake pours it for us.
The tasting room is kind of flirtatious with reggae-like music playing. But the sake is delicious. It's frustrating.
I have put it to bed for a long time.
This is Ichinoya's Ryusuisen low-alcohol series.
It is 13 degrees Celsius, but the first time it is opened, the bottle is opened with a lot of energy 😁.
A sweet aroma wafts through the air.
It is slightly effervescent and stimulating on the tongue, with a refreshing and exotic cedar aroma that wafts into the nose.
The label is also delicious, but it also has a wine-like atmosphere 🤤.
Aromatic and elegant.
The slight feeling of a slight sparkle is the best.
It can be served with both Japanese and Western fish.
Better with sashimi and carpaccio than grilled or boiled fish.
Sake rice is Akaban Omachi
Rice polishing ratio is 40
YOMOYAMA NAGANO in Osaka11
Ryuusuisen" booth.
I drank Ichinoya, which is another brand, but I often see Ryusuisen on sale, but it is too expensive and hard to get a hold of.
RYUSUISEN Yamahai Yamae Nishiki Junmai Daiginjo
It has a sweet taste with a refreshing finish. The label gives it a luxurious feel, and the Junmai Daiginjo is not watery, but has a full flavor and is delicious.
RYUSUISEN Namaishio Miyamanishiki Junmai Daiginjo
It has a slight gassy feeling, and the aftertaste is refreshing with a slight acidity like a sake yeast yeast yeast yeast yeast.
It looks expensive, but you may be surprised to find it for less than 2,000 yen.
Brands not found at liquor stores in Misawa...
It was a little expensive, but I bought it.
It has a slight acidity from the sake yeast.
The mouthfeel is soft, but the umami comes later.
Is it rainy season or summer? ☀️
It's been a hot and humid day...
My son's friend is coming to visit us today, so the parents say let's have a drink 🍶.
Well, following the "Hitogokochi" last time, this time it's "Yamada-Nishiki".
On the first day, it was a little hard on the tongue with a mineral taste.
It has a fresh taste with a hint of cedar aroma.
The richness and freshness of the sake, which can only be obtained through the use of the "ikuhashi-zukuri" method, may be due to the good quality of the water.
I will enjoy it again in a few days.
