Modest at the entrance, almost imperceptible except for a slight cream acidity at the back.
On the palate, the swelling rice flavor is quickly followed by bitterness and slightly sharp acidity on a clear, clean mouthfeel with a slight carbonation.
I guess you could say that it is a deliciously clean sake with a firm dry sharpness.
However, if umami is one of the characteristics of this sake, I would like to have more time to savor it in the middle part. The dryness comes after it quickly and the bitterness is a bit strong, so I was left with the impression that the sake was somewhat busy and not very well-balanced. Even if I warmed it up (or changed the temperature), I think it would still be a bit tough.
It is clear, umami, and beautiful, so I would like to see the dryness in the latter half of the bottle be controlled more 😆.
Calm citrus aroma
Piquant mouthfeel
Refreshing sweetness
Fresh acidity
Bitterness with minerality, astringency
Less juicy than usual? and
Balance of freshness and drinkability: ⭕️
This is a limited edition sake made from specially selected Omachi rice grown with a local contract farmer.
This is a limited edition sake made from specially selected Omachi rice grown in cooperation with local contract farmers.
Rice used: Omachi rice
Polishing ratio: 58% for koji, 70% for kake
Sake degree: -1
Acidity: 1.6
Yeast used: Association 901 yeast
Alcohol content : 15
It was opened last night.
The acidity blends in with the rice flavor. Tingling and fizzy sensation.
Somewhat like strawberries from a candy store,
Characteristic flavors like mushrooms and freshly baked bread.
Aromatic.
Relatively light on the palate, with a wine-like minerality.
Delicious. Good.
@Takunomimi
The junmai ginjo I had before was a bit gassy, but this one is a mid-priced ginjo? It is a good sake without any pedantry.
A good sake with no pedantry.
A little bit strong, a little bit fruity.
After the Daigin-kai
Bubbling for warming sake.
Light-aged (2023.4), about one year after release.
Rice used: 100% Akebono
Rice polishing ratio: 50
Alcohol content: 15%.
vocal recital
◆Production area：Asakuchi city, Okayama pref.
Rice: Satoumi rice Akihikari produced in Okayama
◆Polishing ratio: 50
◆Sake meter: -1 Acidity: 1.6 ◆Alcohol percentage: 16% ◆Yeast: Association No.901
This luxurious freshly squeezed sake is made from 100% "Satoumi Rice" Akihikari, which is produced by sowing "oyster shells" from the mineral-rich Seto Inland Sea in the rice fields to improve the soil and grow good, strong rice, and using all the "Nakadori" portion, which is of stable quality. It is a bottle with the characteristic flavor of akihikari rice and a faint gaseous sensation even though it is fire-aged.
嘉美心酒造(岡山県浅口市)が、「原点回帰」と新しい令和の時代を「切り開く」をテーマにした新商品「嘉美心(心シリSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
嘉美心酒造株式会社(岡山県浅口市)は、コロナ禍により出荷の機会が減ってしまった3種の日本酒を調合したお酒、「5SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
嘉美心酒造株式会社(岡山県浅口市)が「牡蠣と共に育つ酒」プロジェクトを、今夏に立ち上げました。 お酒と牡蠣をセSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
