Location Miyoshi City, Hiroshima Prefecture
Rice type Omachi
Type of Sake Junmai Ginjo
Rice polishing 50%.
Alcohol content 17°.
Yeast Unknown
Sake Degree
Acidity
Rating（scale 0-3)
(Item) Wine glass
(Aroma) +1.5 melon, steamed rice
(Appearance) Slightly yellowish crystal
(Taste)
Body 2.5
Acidity 2
Sweetness 2
Umami 2
Bitterness 1.5
Aftertaste: Alcoholic sweetness and spiciness
Impression: Slightly heavy umami type dry taste
The aroma is of melon derived from ginjo and the sweet aroma of nama-zake.
In the mouth, a punch of alcohol is felt, followed gradually by the umami component.
The sweetness is supported by the alcohol. It is not extremely sweet, but it would go well with chocolate or dessert.
Repeat Score 1.5
Clear, but not too much. A reliable bottle with just the right amount of umami and sharpness.
A mild and gentle aroma. In the mouth, the mild umami spreads like ripe fruit. While it has the richness typical of Omachi, the body is surprisingly light and the smooth aftertaste is pleasant, and you will find yourself drinking more and more. The aroma is subdued, and it is a perfect complement to a meal.
It can be served chilled, at room temperature, or lukewarm. It can be enjoyed at any temperature, especially with peculiar cheeses and fermented foods. The gentle acidity from the Hiroshima Momiji yeast and the full flavor are in perfect balance.
The finish betrays the image of "Omachi = mellow and peculiar" in a good way. Like a utility player, it is a dependable presence that naturally accompanies any dish or occasion.
The second glass was Miwazakura, a local sake from Miyoshi.
This one was easy to drink, light and gentle with a touch of sweetness 🍶.
When I come to a travel destination, I like to drink this kind of sake which is hard to find in Osaka 😆.
☀️
After a successful squid 🦑time, I decided to choose a drink 🍶 to drink 🤗.
The cherry petals 🌸 on the label are beautiful. It's long past the cherry blossom season, but I'm in the mood for a light hanami 🤗.
Mellow and Hiroshima-like taste 😚.
It was a thick sake with a thick mouthfeel 😋.
3.5 It's a dry and robust dish, and as the name "onigiri" implies, it goes well with a variety of side dishes, this time with Uwa Jako Tempura (fish cake). Delicious.
A cup of sake that was ordered and offered to me on purpose because it was a delicious local sake. The clear ginjo-shu is good, but this kind of sake is also a good aspect of sake.
Alcohol content 15 degrees
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