After about a year on the market (2023.4)
It's getting awesomely tasty!
The aroma is ripe lychee
Luscious taste of red melon
Ridiculously light aftertaste!
The best of both worlds: Nama-zake and lightly matured ⭕️
I hope Koyama-san in sales will try it too: ⭕️
Rice used: 100% Akebono
Rice polishing ratio: 50
Alcohol content: 15%.
The "Heart" series.
Koji rice: 17% Yumachi
Kake rice: 83% Akebono
The aroma is distinctly sweet and mellow.
It is also sweet in the mouth. It is sweet like a banana. It may be the sweetest one I've had recently.
Not only sweet, it has a complex flavor with a hint of bitterness and sourness.
Finally, the sweetness and umami spread slowly and leave a lingering aftertaste.
The various flavors repeat like waves, slowly receding.
A true work of art.
Beautiful clear color, gently fragrant ginjo aroma. Good balance of sweetness and acidity from the slight gasiness in the mouth (^^)
The label is by a famous calligrapher.
The fourth drink at YATA, which specializes in junmai sake, was Shinshin🍶.
My memory is getting a little fuzzy around here (lol).
This sake is made from an unfamiliar sake rice called satoumi rice. As the label says, you could really taste the umami in a refreshing taste ✨.
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
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(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
