Yamadanishiki Polishing ratio 40
This is good! It's thick!
The ginjo aroma is gorgeous and powerful, and the lingering aftertaste is wonderful 🤤.
It's a bit pricey, but it's very drinkable and very satisfying 🍶.
The ginjo aroma is faint.
The attack is firm with umami and a little sweetness. It is a little more banana-like than green apple-like. The lingering aftertaste is clean, but it still has a taste unique to nama sake. There is a strong sense of gas. It is very tasty when paired with dashi (soup stock) such as okara (bonito flakes). I would like to try the non-nama sake as well.
Honami Junmai Ginjo Gohyakumangoku Marine Blue
Strong vinegar-etching smell (maybe because it's a raw sake? 🤔)
Mouthfeel is less sweet and more acidic raisin-like! 😆
As the label says, it is dry and would go well with seafood! (The slight bitterness in the aftertaste also seems to increase appetite!)
When I saw this sake before, I couldn't buy it because it was only available in one bottle! I'm glad I could drink it!
It has a sweet aroma and a deep taste! It has a sweet aroma, a deep taste, and a strong acidity. But I wonder why it tastes better cold than hot sake.
It was labeled "Nama Sake". It has a strong sake taste and is delicious! It may seem strong if you drink it for the first time.
Toyama Prefecture
Junmai Ginjyo Miyamanishiki Green light nigori
Polishing ratio 55
Alcohol 15%.
Rice: 100% Miyamanishiki produced in Akita Prefecture
The "light nigori" color makes it look sweet, but it has a strong citrus acidity like that of kabosu.
It has a refreshing aftertaste and is easy to drink.
It tastes like a dry white wine.
Sake I bought in Toyama. My favorite, Hounami from Uozu Sake Brewery. It is a green one made with Miyamanishiki from Akita Prefecture.
I think this series of HONAMI is the best food sake to complement any food without being too assertive. I am sure that is the concept of ❓️🤔
It may not be a national brand, but it is a very good sake.