I have been hooked on this brand since I met it on a trip to Okayama last year.
This is the fifth time I've tried it.
It is not too refreshing, but has flavor and is easy to drink. I don't think it goes well with many dishes. It is very tasty.
A bottle of sake that was selected at the restaurant for its umami sweetness with a low umami sweetness.
When I drank it, I was surprised.
It is described as having a soft taste after being laid down for one summer, but for me, the word "refreshing" comes to mind.
The Omachi feeling is strong. The soft, rounded sweetness is not bad, but a little sluggish.
When warmed to lukewarm, the acidity comes through, but the aftertaste is still a little sluggish.
I prefer a more light and sharp aftertaste, so it's a bit disappointing.
Sake rice: 100% Omachi grown in Okayama Prefecture
Rice polishing ratio→55
Alcohol content→15 to 16 degrees Celsius
Sake degree→+1.0
Amino acidity→1.3
A tournament that I don't usually have a chance to drink Norihaku Chrysanthemum
I knew it, only 2 kinds 3 times in the past
This is definitely a hiyaoroshi.
When you put it in your mouth, it was very firm.
extensive knowledge
Alcohol 15.0-15.9
Sake degree +4
Acidity 1.7
Amino acidity 1.2
100% Omachi rice grown in Saidaiji district, Higashi-ku, Okayama City, Okayama Prefecture
It was the first autumn sake of the year. It was the first time to drink sake from Okayama, but it was very easy to drink with no sharp edges. It has a good umami taste, which I like.
Sake meter / +4
Acidity/1.7
Amino acidity/1.2
The second bottle was my first.
I was drunk when I opened it, so I don't remember the details, but I was struck by the umami covered with a sense of sake. It was mellow with a strong umami. It was quite delicious 😊.
