Takejaku Yamahai Junmai Ginjo Unfiltered Nama
Rating 4.5
Brewing Year: H25BY, Rice: 100% Omachi from Okayama, Polishing Ratio: 50%, Yeast: Kyokai No. 9, Alcohol Content: 16-17, Sake Degree: +4, Acidity: 1.6
At room temperature, the aroma of rice is behind the aroma of banana.
Set the temperature to 44°C.
The sweetness and umami spread out and become mellow. The elegant aroma is also in the essence, but it also has a slightly chocolatey feel. The umami is typical of Omachi, and the taste is mellow.
Sake of the Day
(2025.11.07)
Takejaku
Junmai Nama-shu (raw yeast and pure rice)
Rice：100% Yamadanishiki produced in Ikeda-cho, Gifu
Rice polishing ratio: 70
Alcohol content: 17 to 18 degrees Celsius
Sake meter: +5
Acidity: 2.3
Sake of the Day
Takejaku
Junmai Ginjo Unfiltered Nama-shu
Rice：100% Yamadanishiki produced in Ikeda-cho, Gifu Prefecture
Rice polishing ratio: 50
Alcohol content: 16% to 17%.
Sake meter: +6
Acidity: 2.0
No. 9 yeast is used.
The nose is aromatic and grain-like, reminiscent of cocoa.
Smooth mouthfeel.
Slight green apple nuance.
Light grain and dark rice flavor.
The smooth acidity and sweetness lead to a slight bitterness.
The finish is smooth and clean.
Good
Taste degree☆3.5/5
