This is a hiyaoroshi standard sake, which is unique to the SAGATA series. It is said to have a juicy, rounded, calming flavor and acidity, with the juicy corners of the flavor typical of the SAKE SIGATA removed.
The sake rice is Yamadanishiki and Gohyakumangoku, the rice polishing ratio is 55%, and the yeast is undisclosed.
Served well chilled ✨.
The appearance raises my expectations every time I drink it, and it returns with more than I expected 😆.
First impression is a little sweetness. The overall flavor is balanced and you can taste the deliciousness of Yamada Nishiki rice, as well as the mild acidity and bitterness👍.
This is a sake that I would like to spend a long autumn evening with. Although the sake has an assertive flavor, it has characteristics that make it a good match for any dish 🤤.
We paired it with grated chicken skin and wasabi ✨I highly recommend this sake to anyone who loves the figure!
It started with a soft and fluffy sweetness, followed by a spread of umami and acidity, and then quickly faded away. The transition of flavors was clear.
4.4/5.0
It's been a long time since I've seen it, and it's still as rich in flavor and sweetness as ever 😋.
In my sense, the richness level is too high and points down, but the overall flavor balance is still good.
I think it is the most star 🌟 of Tochigi.
I had it in a hot pot today.
Aikoku No. 3 is an ancient variety grown in Tochigi Prefecture during the Taisho era (1912-1926) and is the ancestor of Koshihikari, Sasanishiki, Hitomebore, and others. It is from the wiki introduction that it was disease resistant but tasted bad. Are the ingredients required for food rice and sake rice different?
The taste is firm and rich, as is typical of the unfiltered, unpasteurized sake of the figure. It is fruity and has a bitter grape-like taste. It also has a slightly graininess that is typical of sake.
It is delicious chilled, but at room temperature, I felt it had a good balance of sweetness, sourness, and bitterness. It may also be delicious warmed. It has a delicious flavor that does not lose to strong flavors such as yakiniku.
Sake Exploration in Noge, a Mecca for Drinkers
We had a junmai ginjo unfiltered raw sake made from Aikoku No. 3 in figure.
The deep flavor of the rice soaked through.
It was a cup with a strong body and a great drinking experience.
Iinuma Meijo Junmai Ginjo-Ginjo Harajuku, Tochigi City, Tochigi Prefecture, Japan
A very sweet sake with a mild taste.
I was a little surprised at first.
But it goes on and on when you drink it with a salty snack. You forget the strength of 17.5 degrees Celsius of the original sake.
It has the strength of an unfiltered, unpasteurized sake.
The mouthfeel is smooth and reminiscent of Omachi.
It has a richness reminiscent of classic sake, but it also has a nice accent.
The appearance was rather modern, but this is a very drinkable bottle.
