It was in a nearby supermarket (was there any left?). I was a little hungry at night, so I bought it with a frozen grilled rice ball. I was hungry at night, so I had it with frozen yaki-onigiri (grilled rice balls).
I served grilled rice balls with it, but the sake's umami flavor was too much for the soy sauce on the rice balls, so it may not have been a good match. I would like to try it again to see what kind of flavor it can match! The sake is simply delicious on its own, and I thought it had a distinct personality.
Last bottle bought at the brewery.
Sake temperature 10 degrees Celsius.
It has a pleasant mineral aroma with a clean, crisp, very refreshing taste.
The mouthfeel is crisp and very refreshing.
The acidity lingers on the tongue as you continue to drink.
Not too much alcohol, perfect for a mid-meal drink.
Junmai sake is also very refreshing.
When the temperature is raised to 13 degrees Celsius, the refreshing feeling does not change, but the sharpness is replaced by softness.
And it leaves a feeling on the tongue like after eating mandarin oranges.
Sake is so interesting!
It is an old sake but refreshing. It is said that the originally dry sake has mellowed. It has a nice taste of rice. It is now mirin (sweet cooking rice wine). It is delicious.
I could taste the sweetness, but the astringency and the spiciness on the tongue were strong.
Maybe it goes better with meat than seafood? I'd like to try it with yuzu kosho grilled chicken or something.
I think it tastes better when it's cold.
The photo is of the yuzu we ate together.
Sake with a sourness that can be spread and felt all at once on the palate.
It also has a slight woody aroma. It also has a slight woody aroma.
It is hard to drink by itself, but it was a good marriage with cured ham!
For the first time in a long time, a super tasty sparkling dry Junmai sake.
An elderly male clerk at the Tobu Department Store B1 in Ikebukuro Station told me about it.
I'm sure I'll be a repeat customer. I appreciate the reasonable price.
Brewed in 2024, production date in August 2025
Sake degree +7, Acidity 1.6, Domestic rice, Amino acidity 1.5
Rice polishing ratio 65
Toji: Yuji Hatanaka
The sweetness is strong in the mouth and the aroma is not strong, but when it leaves the mouth, the sweetness is softly released and remains on the tongue!
Yamaoka Shuzo
Zuikan Junmai Ginjo Shin Senbon Namazume
This brewery is located in Miyoshi City, Hiroshima Prefecture.
The rice is polished to 60% "Shin Senbon" grown in Hiroshima Prefecture.
Gentle and clean aroma, elegant flavor of rice
The balance between the elegant aroma, the delicious flavor of the rice, and the clean acidity is well balanced, with a refreshing, rounded finish.
and a refreshing, rounded finish.
#Sake
I drank it at a sake exhibition in Kaohsiung, Taiwan.
Sake rice: Kame-no-o
Sake degree: +8
Acidity: 1.5
Yeast: Hiroshima Reiwa No. 1
Amino acidity: 1.3
The only brewery in Hiroshima that makes sake from Kame-no-o
It is a sake that can be enjoyed on its own with its clean taste, elegant aroma, and light yet delicious flavor of rice.
