たけるパパ
I didn't know that Omine Shuzo was releasing two types of hiyaoroshi. I was torn between the Omachi, which is mellow and rich in flavor, and the Yamada Nishiki, which is clear and fresh in acidity.
After much deliberation, I decided to go with the hiyaoroshi brewed with Yamadanishiki for its freshness and gorgeousness.
The rice used is 100% Yamadanishiki.
Polishing ratio is 60
The alcohol content is 14.5
The specification is to be bottled fresh after one time fire-fermentation.
When the bottle is opened, the aroma has a fresh fruit aroma reminiscent of muscat and green apple, and a sweet and sour floral note, but the aroma itself is subdued.
When poured into a sake cup, it has a clean, faintly very pale golden color and a mild, smooth thickening that is derived from its maturity.
When you take a sip, you will feel fresh, juicy, sweet and sour with a hint of citrus and muscat. The mouthfeel is soft and translucent, and the full-bodied rice flavor spreads. It is mellow and full-bodied, with a clear acidity that tightens the entire flavor. The aftertaste retains a sense of transparency, with a lingering sense of calm umami derived from aging. The slight bitterness is well balanced and can be enjoyed as a food sake.
Since it is served chilled, it has a strong fruity flavor, but it seems that heating it up will bring out its mildness and umami.
Japanese>English
ジェイ&ノビィ
Good evening, Takeru Papa 😃.
We were served the Omachi one by Mashidaya as well! It was a little too sweet for us 😅I wonder if Yamadanishiki would have been better?
Japanese>English
たけるパパ
Good evening, Jay & Nobby 😃.
I see that you brought home some Omachi. Omachi has a thicker umami and sweetness.
However, Yamada Nishiki may be easier to drink with its juicy and clear sweetness 😊I would have loved to compare 😩.
Japanese>English