Sushi at a year-end party.
After beer, Hinichi's Yamadanishiki.
The fresh and clear flavor is very impressive, and although it is not sharp, it does not interfere with the food in the first place.
The balance of sweetness, umami, and acidity is good, of course, but this transparency is a bit surprising.
This may be the best place in Japan to enjoy drinking nichinichi.
12%, 2,398 yen for a 4-pack. The second brewing period, which we drank before, was produced in Tojo, and this third brewing period was produced in the former Yoneda Village (Sha-machi?). The third brewing period is from the former Yoneda Village (Sha-machi?).
It has a pleasantly bitter taste, with a crunchy texture and acidity. The taste is complex, but gradually becomes more cohesive, and the more you drink, the more delicious it becomes.
Good evening, I guess it's been a while since I've been there, but here's a collaboration sake from this brewery: 💁♂️
Nichinichi Homasu 2023BY✨
This one is made with Hohomasu from Hananaka-san, who brews sansho in Kumamoto. I'm getting excited whether I like it or not. ⤴️
The bottle is quite gassy and nice when opened 😊 When poured into the sake cup, it has petit bubbles🫧🫧🫧🫧 Standing aroma is near odorless with a slight herbal, bluish nuance. In the mouth, it is a perfect adult cider 🥤 The gas, acidity, gentle sweetness like pear or apple, and bitterness and sharpness on the back end are in perfect harmony and the sake goes on and on 😋😋😋💮 It was delicious 💮💮.
Mild lactic acid, rum, grape and citrus aromas.
Silky, slightly effervescent mouthfeel.
Between flavor, acidity and minerality, slight sweetness and a hint of citrus bitterness. Delicate and elegant.
Serve with boiled asparagus greens, fried Kokufu Chinese cabbage and bean sprouts, yuba tofu, seared red squid sashimi, octopus, sea bream sashimi, and saury saikyo yaki.
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Slight ginjo aroma (vinegary iso-type melon).
Slightly effervescent and smooth flavor.
I don't think there is any other sake that fits the expression "refreshing" so well. You can enjoy it in large gulps.
. 7.5/10
7.5/10
The customer in the back ordered X-type Shinmasa NO.6!
There was a more expensive sake that I wanted to try that day, so I ordered this one!
It's Nichinichi!
And it's labeled "Aizan"!
It is very rare to find Nichinichi!
This was my 5th Nichinichi after Kyoto, Tokyo, Miyazaki and Kumamoto (Hakodate)!
I remember that the Nichinichi so far was a sake with a relatively sour taste because it was a sake made from a traditional sake yeast, but this Aizan is a very beautiful sake, and I did not feel any sourness, so I thought it was an elegant sake!
We took a short break with some pickled vegetables for chopstick rest 🤏.
We asked for zosui to finish off the meal, so let's order one more cup of our favorite sake 🍶!
extensive knowledge
Rice used: Aizan (from Tojo Eifuku Village, Hyogo Prefecture)
Polishing ratio unknown
12% alcohol by volume
It has a discreet fruity aroma, a slight effervescence, and a low alcohol content, so it's easy to enjoy!
Light and refreshing. The perfect food wine! Too light to drink on its own.
