I bought this when I visited Shunan City in late October.
While talking with the manager of the liquor store, I was wondering which one I should buy, and he told me that Nakajimaya was delicious. I bought a Junmai Daiginjo because it was a good opportunity.
The rice used for the sake was Yamadanishiki.
Polishing ratio 45%.
The aroma was fresh and sweet, and as I drank it, I could taste the acidity in the sweetness, and the chirichiri-gas feeling was added and switched to a moderate bitterness.
It was a sake with a taste that is typical of the modern kingdom of Yamaguchi.
It was so good that it was recommended to me.
The accompaniments were grilled codfish with foil and potato butter.
☀️
Sake rice is Omachi🌾.
Reading the endorsement, it looks like Kumamoto yeast 🧐.
Sweetness and umami. The sweetness is reminiscent of melon🍈.
The way the sweetness is rounded out is excellent👍.
You can also enjoy the ginjo aroma 🤗.
The sake was better than expected 😊.
This is the first time I have had Nakashimaya's sake. This sake is brewed by a sake brewery with a history of over 200 years. According to the sake brewer, they are shifting from traditional sake to a somewhat modern flavor.
The aroma is sweet and fruity like ripe red melon, grapes, or honey apple, but not too strong, and the overall flavor is rich and mellow, with a good amount of sweetness, beautiful acidity, umami, and bitterness. It was well-balanced, juicy, and quite my favorite sake. The sake rice seems to be Omachi, and I realized once again that I prefer sake brewed with Omachi 😁 It has a strong flavor, so it would go well with strong flavored dishes. Thank you very much!
株式会社中島屋酒造場（山口県周南市）が、「刻悠（こきゅう）カネナカ生酛純米大吟醸 古酒 2010」を11月12SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
株式会社 中島屋酒造場（山口県周南市）が、熟成純米大吟醸酒だけをブレンドした「結（ゆう）」を数量限定で発売しまSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
