Junmai Namaemoto, the most popular sake brewed in winter and matured in the cool brewery for one summer, is now available in "nama-packaged" form.
In early autumn, when the cool evening breeze is pleasant, we serve it cold with a mellow and refreshing aroma.
From late fall through winter, when the trees are blowing, you can enjoy the true pleasure of fully matured nama-moto by warming it up to a lukewarm temperature.
Enjoy the slow growth of the sake as it matures with the seasons, as only Namaoto brewing can, with seasonal dishes.
It has a mildly robust flavor and acidity, so it is not heavy and you will never get tired of it.
We enjoyed it hot or lukewarm with buri daikon (Japanese radish), and it was a taste that penetrated our bodies.
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Raw material rice Yamadanishiki
Polishing ratio 65
Alcohol content 15
A full aroma of rice!
Slightly dry, with a good balance of acidity and umami. The taste is light and refreshing. It has a nice sharpness and a gentle taste!
The last part of the aroma is pleasantly passing through to the nose!
4.5 stars
Sake made from 100% Yamadanishiki harvested from revived fallow fields. Compared to the usual Daishichi that we drank just before, it is a crisp and clear type.
I heated it up and made it into a fugu-hire-shu, so I think the taste has changed a lot from the original, but I still prefer junmai with a pure yeast yeast yeast yeast for hot sake.
Hot sake.
It has a sharpness, but it has a strong sweetness. It has a strong flavor and umami. You can drink so much that the sake bottle will be empty before you know it. My favorite!
This sake has the richness, thickness, and umami of a Junmai sake. It tastes great cold or slightly warmed up.
You will never get tired of this refreshing sake even if you keep drinking it.
Sake degree / +3
Acidity/1.4
