I had a good impression of it when I tasted it at the brewery festival, but I couldn't find it in the market and finally found it at Daimaru Shinsaibashi.
The acidity is quite impressive. It has a mellow flavor of rice and a bit of spiciness. Not too sweet and not too spicy. Flavors of citrus and yogurt-like nuances.
I get the impression that it is quite sweet among Tamanomitsu's sakes.
It seems to be pretty much in line with the current trend 🤔.
The delicate, fruity flavor of the rice is rich and delicious.
According to the label, "Bizen Omachi," a "fantastic sake rice," is grown using organic farming methods.
I have had eight kinds of Tamanohikari so far. This one may be the best.
Purchased at the Shinkansen ticket gate at Kyoto Station.
Rice used: 100% Bizen Omachi
Rice polishing ratio: 50
Alcohol content: 16%.
Tamanomitsu is a sake from Fushimi, Kyoto, which my father used to drink often. The mouthfeel is different from that of Aomori's local sake, but it has the same smooth and smooth sensation. The taste of the water, however, is really different from that of Aomori, but it is difficult to describe. Next comes the aroma of sake rice from Bizen Omachi, which I tried for the first time this time. The rich aroma is like smelling freshly made rice, and the taste is simple and slightly sweet. The Junmai Daiginjo beautifully brings all of this together without scattering it into a chaotic mess, resulting in a cohesive and crisp aftertaste. This is as one would expect from a sake brewery in Fushimi. It is refined and cohesive, but without compromising the punch of the flavor, it is a refined sake from start to finish. Thank you again.
It is just like water with a well-defined taste, so to speak.
Tamanomitsu Shuzo
Junmai Daiginjo Hiyahoroshi
This brewery is located in Fushimi Ward, Kyoto.
The rice is polished to 50% Kyoto rice.
Elegant and refreshing aroma, mellow rice flavor, soft acidity, and moderate
mellow rice flavor, soft acidity, and a full-bodied aftertaste with a moderate sense of maturity.
A full-bodied aftertaste with a sense of maturity.
#Sake
When I purchased a non-"hiya oroshi" before
When I bought it,
It was very smooth and gentle on the palate in the tasting,
I remember that it was easy to drink.
I was told that the Bizen Omachi rice used can only be polished to a maximum of 50%.
The Hiyayogoro this time is also 50%,
I'll try to compare based on my memory 😁.
What is not hiyaoroshi?
The one that is not hiyaoroshi has a slightly better aroma and a refreshing acidic base with a clean umami juice 😊😊.
The hiyaoroshi is
Maybe because it was cold right after opening the package,
No aroma 😮 flavor was similar to that of Yamahai. Other than that, it was hard to tell.
It was hard to tell, so I left it in the cellar for about 5 days.
When I drank it again
In the glass
Slightly sweet aroma
A sweet aroma with a little bit of richness 😄
In the mouth, a thin veil of spicy acidity and a slight bitterness
A thin veil of dry acidity and a slight bitterness.
and a slight bitter veil,
and then it disappears 😋.
There seems to be almost no lingering aroma after drinking it all 😃,
It seems that there is almost no lingering aroma after drinking 😃.
It's delicious in its own way...
Personally, I prefer it when it's not "hiya oroshi" 😊.
I think I prefer it when it's not "hiyaoroshi" 😊.
Thank you for the food 😋😋.
☀️
SakeColle@Akiba
The fox🦊 label is adorable😊.
Slightly al and peanutty 🥜.
Not much sweetness, clean and refreshing😁.
Goes down the throat and the refreshment lasts.
