☆☆☆☆☆
Aromatic flavor with the sweetness of rice, but with just the right amount of acidity for a refreshing taste.
The mild acidity lingers pleasantly.
I've heard that heating up the sake will bring the flavors together and make it smoother, but it's a nice, well-rounded sake even when served cold 😀.
Ima-Nishiki De Ville
DE VILLE means street corner in French.
Sake aged in whiskey barrels. It has a fragrant aroma of dried grapes. It is a little sour and you can strongly feel the aroma of the barrels in your mouth. The tongue feels numb and hot, just like the aftertaste of distilled sake. However, the gentle sweetness retains its sake-like character.
The portion of sake that evaporates and decreases as it ages in the barrel is called the "angel's share" and the portion that seeps into the barrel is called the "devil's share," but it seems that this sake had an increased alcohol content after aging in the barrel.
Devil's share is getting in......you mean!
Purchased at Ina Kantenpa Garden.
They also gave me a free gift of mint tablets.
Mitchie Makino!
I got it as a souvenir from my trip to Nagano 🍶.
I thought it would be a very fruity and gorgeous sake since I heard it was selected for the Best Sake in a Glass of Wine Award, but it was surprisingly mild and full-flavored🤔.
Of course I felt the fruity flavor,
It was soft and easy to drink!
Imanishiki Nakagawa-mura no Tamako Tokubetsu Junmai Hi Hiyoshi
Rated 4.4-4.5
Rice used: Miyamanishiki from Nagano Prefecture, 59% polished rice, 16% alcohol by volume.
Miyamanishiki grown in Nakagawa Village is used at 59% polished rice. This is a full-bodied and crisp autumn sake that you will want to enjoy in a relaxed atmosphere. It has a full-bodied aroma with a hint of fragrance. The aroma is very calm. The smooth mouthfeel is followed by a rich, mellow rice flavor that spreads slowly. The pleasant acidity, rounded out by aging, gives the taste a full-bodied flavor. The richness and deep, mellow flavor are typical of autumn sake. The soft, pleasant, and slightly dry aftertaste is very nice.
What We Drank in August Series
Yakiniku with three families connected by their children!
The kids play on their own, so it's easy for the moms!
Dads, of course, had a party!
The next day, I found this in my fridge for some reason😅.
I wonder if I exchanged it for the clay.
I don't remember at all😆.
Thankfully I got it!
Yopa Memo_φ(___)
Moist, tender, sweet and delicious!
Mikan🍊
It's been in the fridge for about a week, but it doesn't have the spiky feeling of being over-chilled.
I think I'm drinking the right sake!
The yogurtiness came out as the day went by after opening the bottle.
It's less sticky and clingy.
It was delicious 😋😋😋😋.
Thanks for the treat!
I went to my favorite liquor store because I got a call that they started handling a new product 😀.
It was my first time to drink Imanishiki😇
The first one in stock was this hiyaoroshi 😀.
My first fall sake of the season, Tamako from Nakagawa Village 🤣.
It's probably a very sour sake, but the acidity seems to have rounded out over the summer, making it a very well-balanced sake 😀.
It was a sake from Nagano that I would like to try again 😀.
Imanishiki Junmai Ginjo Yamae Nishiki
Rating 4.4
Rice: Yamae-Nishiki, Polishing ratio: 55%, Sake meter: -1, Acidity: 1.6, Alcohol: 16
The taste is light and juicy. It has a clear texture and moderate body with a mild banana-like aroma. It has a moderate ginjo aroma. The aroma is gentle and light, and the aftertaste is sharp.
It was created in 2012 as the younger sister of the tadpole.
Miyamanishiki, grown by the brewer's family in Nakagawa Village, Kamiina County, is mainly used to make the same design as Otamajakushi, while also pursuing the individuality of the different rice paddies.
