Concept Workers, Yamada Nishiki used.
When served cold and at a low temperature, it has a gaseous? But it is hard to taste the flavor.
When the temperature rises, it has a slightly yogurt-like flavor.
Gorgeous aroma.
A wave of umami comes rushing into the mouth, but it is unusually sharp and flows with a surprisingly beautiful aftertaste.
Although it is dry, it has a good thickness in the mouth, and the umami is well balanced.
After finishing Yamagata Masamune, we went to Yamagata with high expectations!
It hasn't been long since I last drank it, but if it's there, let's drink it!
There seems to be no more Sake-no-wa after my last visit!
It's still not at the level of Junmai sake!
Just the right amount of umami and spiciness!
It attacks in the mouth!
My friend said it was her first time to try it, and she said it was delicious!
Let's eat and drink the 4,000 yen course with two grilled oysters each 🍶.
Knowledge
Sake degree +9
Acidity 1.3
Ingredient rice: Kokuryo Miyako
Polishing ratio 60
Yeast used: 601
Farewell party for a junior colleague who has worked with us a lot.
Let's go to Fukurokuju!
The manager said that there was a good sake at this time and that he would leave it on the table.
They said it was limited to 300 bottles this time!
I heard he bought 4 bottles of it!
It was my first time to try Yamagata!
It is described as dry, but when you taste it in your mouth, it is not just dry!
It has a freshness that is hard to describe in spite of its spiciness.
It has a citrusy flavor.
I heard they still have some in stock, so I hope to come back and drink it again soon 🍶.
a brief description of this wine
Rice : Koraiyako (Yamaguchi Prefecture)
Rice polishing ratio: 60
Alcohol percentage: 17.2
Sake degree: +11.5
Acidity: 1.3
Amino acidity: 1.1
Yeast: 601
Concept Worker's Selection🍶.
Junmai sake brewed by Yamagata Honten, Yamaguchi Prefecture
Ogasawara-style" by Toji Ogasawara
The sake is high in alcohol and dry, but it has a strong
It is a dry sake with a high alcohol content, but it is full-bodied with a sweetness that is well balanced.
It has a good cohesiveness.
Highly recommended!
6/10
I couldn't write it in the title, but it says "Ogasawara-ryu" which refers to Mr. Ogasawara, the toji (master brewer).
I wonder if it means that Ogasawara-san's unique technique is included.
The rice used is "Koku Ryoto. This is the first time I have heard of it.
I heard it is called "Kokuryo Miyako.
The sake level is quite high, but the sweetness comes first.
There is a fresh lychee aroma, and it has a delicious mouthfeel.
The second half is dry, but the sweetness and freshness continue.
Overall, it was a well-balanced and delicious sake.
I have never had Yamagata, but I would like to try other sakes.
Rice called Saito no Shizuku
Sake degree +4.0
Acidity 1.5
Slightly dry
The mouthfeel is dry.
There is no fruity taste and no nose-bleeding sensation.
It has a moderate acidity, so you can drink it in small sips.
I'm the type of person who drinks it in small gulps 🤣.
Just take a bite of the unaju
Gulp down the sake!
The moderate sourness of the sake erases the persistence of the eel,
Suddenly, it begins to escape into the nose~.
The sweetness of the sauce is also nicely balanced by the sake.
Pairing is amazing, isn't it?
It brings out the best in both the sake and the dish.
Wonderful 👏!
My colleague brought it to me 🎵
It was my first time to drink this sake 🍶 It has a delicious white wine-like flavor and a rounded sake taste ❗The lingering taste is not sweet but has a bitter flavor like chocolate 😉 It was an interesting and delicious sake 😉.
It may be a bit on the refreshing side, but it doesn't make you think it's super dry, it's a good sake for those who are looking for a dry sake 😃.
