Not much aroma.
New wine fruity on the palate.
Lychee with kiwi and blue fruit notes.
Purely sweet with a silky texture,
The aroma is gorgeous in the mouth. The umami is also surprisingly strong.
It is tightened by moderate spiciness and acidity.
Taste: 3.5/5
Junmai Daiginjo🍶Non-filtered raw sake✨Aiyama🌾.
Kagamiyama's 3rd 🎉 sweet and sour freshness ✨citrus 🍊citric acid. Matches with bonito sashimi 👍more flavor. Also good with scallop summer vegetable vinegar 👍This year was a very good year for bonito 😆.
Purchased at Iida Sake Shop @ Shiki, drinking at home 20240731
Junmai Daiginjo🍶Nihonokumi-Nama Sake✨First Drip KISS😘Aiyama🌾.
The second bottling of Kagamiyama, which I had the opportunity to participate in the GW brewing process 🎉 Slightly effervescent, not as explosive as the first one. Sweet and sour Japanese pear type. Refreshingly cucumbery. Goes well with peach cured ham🍑. Mushrooms are also nice 🍄3 days later, cheap Kobe beef 🐂cumquat acidity matches the fat 👍salty and flowing. After another 4 days, it calmed down a bit and the tenderness increased. Marriage with broiled eel 💕.
Purchased at Iida Sake Shop @ Shiki Drink at home 20240721, 0724, 0728
Junmai Daiginjo🍶 Namaishu ✨Nigori Sake Aiyama🌾.
As the label says, super rough straining, took about 5 minutes to open 😅 managed to open it without it blowing out. Melon🍈 to banana type🍌 area is spicy 🍈 but also throaty. Moromi, rice feeling. But it's refreshing. Mellowness. Lactic acidic tenderness.
This is the first sake that I participated in the brewing of the brewery in May 😆 It's only a little, but there's something special about sake that I was a part of 🎉.
Purchased at Iida Sake Shop @ Shiki, drinking at home 20240627
Thank you for your comment, Matsuchiyo😊I was invited to participate via a liquor store. I could understand the difficulty of sake brewing by actually seeing and working with the sake. The sake we brewed will be enjoyed 4 times with different brewing times.
Commercialization of the world's first daiginjo made from "sake musashi," the first sake brewing rice developed in Saitama Prefecture.
It asserts a rich and gorgeous gin aroma. The flavor is light, crisp, dry, and never boring to drink.
The refreshing, apple-like acidity from the white malted rice is perfectly balanced with the umami and depth of the rice.
It has a refreshing aftertaste, so you can drink more and more, and it goes well with meals.
If you are looking for a fruity and beautiful sake, this is it.
It is a shame that it is limited as usual.
First pairing at the restaurant in a long time.
The dark umami and a little acidity were well-balanced!
It matched the slightly piquant taste of creative Japanese cuisine.
