Suwaizumi Awa Yamadanishiki H20BY
Rating 4.5
Rice: Awa Yamadanishiki
Polishing ratio 60%, Alcohol 16%, Sake+5.5, Acidity 1.5
This brand has a dry but gentle taste. The gentle mouthfeel is due to the nature of the Suwa-spring water. The umami flavor is that of well matured Yamadanishiki and the umami of Awa Yamadanishiki. The umami is straightforward without bitterness, and it spreads and disappears. Well-balanced even at room temperature. Delicious with a gentle touch.
60°C
The sweetness and umami of the slightly slow-brewing style of Shaoxing sake develops. While it is mild, the convergence of the flavors is refreshing with a moderate amount of acidity.
Sake from Chigashimachi, Tottori Prefecture
🌾 Sake rice produced in Chigashimachi is used
Rice polishing ratio: 55
Alcohol content: 15
Sake meter degree: +9.5
Using Kyokai No.9 yeast
🍶At room temperature, it tastes like you are drinking sake! At room temperature, it tastes like you're drinking sake! Warmed up, it is mellow and goes down a treat. The bouquet with mushrooms is a surprising idea, colorful and beautiful.
［🍄🟫-3]
⛲️ Izumi-4
It is a Junmai-shu made from 70% polished Yamadanishiki, but the BY is unknown. Opened 3 months after purchase. It is recommended to be heated, so I didn't hesitate to start at 50°C. The color is quite brown.
The color is quite brown. The aroma is quite mild when the sake is cold or at room temperature, but when the temperature is raised, the aroma is quite strong. It is similar to Shinkame. When the temperature is raised, the umami expands even more, but it is paler than expected, and the flavor slowly fades away. The acidity is surprisingly low.
At 60℃, the acidity comes out and it is sharp and sharp.
As it cools down and the temperature drops, the spiciness comes out with some bitterness, and it quickly becomes sharp and sharp. Personally, I would raise the temperature to a higher level and let it cool down.
It is a matured sake that is easy to drink, but it is surprisingly good cold or at room temperature as well. It would be better if it had less odor. If possible, I would like you to disclose the BY.
