しんしんSY
This restaurant is crowded tonight 🈵🈵.
Almost full 🈵.
The guest next door and the guest next door are drinking this!
Looking at the label, it looks similar to the one I had the other day in Sapporo!
I asked for one too!
The difference between Yamadanishiki and Aizan!
The rice polishing ratio is also a little different!
So what does it taste like?
It was a delicious sweet sake with a pineapple flavor!
I found it more to my liking than the Yamadanishiki!
There are quite a few sakes in the cold storage!
There were many brands that I was interested in just within sight!
Let's savor the afterglow of victory with sake a little longer!
By the way, this year's Nippon Ham Fighters are not flashy, but we have high expectations for them. ⚾️
knowledge
Grade Junmai Daiginjo
Rice used: Aiyama (Hyogo Prefecture, special A district)
Polishing ratio 45
Degree of alcohol content 16
This sake is made by blending the "Arabashiri" portion, which comes out at the beginning of the unrefined sake, and the "Oshikiri" portion, which comes out at the end of the process of squeezing.
As the name suggests, the "Arabashiri" has a rough attack, but the aroma is strong and the taste is light. Oshikiri is also called "seme," and is accompanied by the nigori portion of the unrefined sake, which gives it a thicker flavor.
This is a bottle in which you can fully enjoy the melon-like gorgeousness and freshness that is typical of Hououmida. The blend is a masterful one, making the most of the characteristics of each.
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