It is clear with a light yellowish tint.
After the tip of the tongue feels the acidity, what? No taste? Then, a faint soda-like taste appears on the tip of the tongue, which turns into a moderate astringent and pungent taste at the back of the tongue, and returns as a faint sweet taste on the tip of the tongue.
It's a taste that doesn't always cling to you, and you don't feel bad about it.
It has been a year and a half since the first Orikagami.
The first time in a year and a half. First, the supernatant.
It seems to be back to the old YAMORI. It has a punch, but it goes down smoothly.
Now for the main course. Let's mix it.
This one is definitely better.
The sweetness is enhanced by the ori.
And, thanks to the Yatan-nishiki, it does not become too heavy. Of course, it goes well with fried foods, but it also goes well with vegetables with a strong bitterness. I will be chasing after it this year, or next year. I have more things to look forward to.
Tokyo on the map is now clear 😄.
I had a chance to drink "Gin no Mai" a few times before😅
I remember it was very tasty 😋.
Around the same time, I had a chance to drink "Peng" from Tottori, which was on Natsuko's sake, and was surprised by its fruity aroma: ‼️
It was XX years ago, so my memory is a bit fuzzy and beautified 😍.
Nice to meet you Yamori 😄.
The Urasato and Senkori I drank just before felt slightly ⤴️ 😅
[It's just a drunk person's personal impression], don't believe other people's comments ‼️‼️‼️
Urasato and Yamori, what I drank were almost the same price. 1750 and 1760."
Food reports are hard to come by: ‼️
Young pineapple, milky aroma, impregnated with green.
Freshness.
On the palate, chemical aromas of cherry cakes, cherries, and red flowers.
The sweetness is gentle, though it seems moderate for an orikara,
Juicy taste.
The acidity lingers on the palate with a refreshing aftertaste, with a hint of young alcohol.
It makes you want to have something to eat.
Taste 3.5/5
This is also a bit dryer than the figure
A little dryer than it looks!
Yumcha is served, and now let's have some more!
extensive knowledge
Rice Source : Hachitan-Nishiki produced in Hiroshima Prefecture
Polishing ratio : Koji rice 50%, Kake rice 55
Sake Degree: -0.5 to +1.0
Acidity: 1.6
Degree of alcohol content: 16
It has a delicious flavor with a refreshingly bitter aftertaste. I drink it with ikawasa, and it goes very well with it. I have had several Yamori since I first had it as a gift, and it suits me well.
Yamori Junmai Unmai Undrafted
Rated 4.4
Rice: Hachitan-Nishiki from Hiroshima Prefecture, Polishing ratio: 50% Koji rice, 55% Kake rice, Sake meter: -0.5 to +1.0, Acidity: 1.6, Body temperature: 16°C. The tangy, lively sensation on the palate is the kind of satisfaction that only freshly squeezed sake can provide. The juicy, sweetness of the rice is felt in a relaxed manner. Pineapple-like aroma. The freshness and moderate acidity make it refreshing.
