ymdaz
I can't stop loving Yamazan 🧡.
This time, when it comes to the king of sake rice, Yamada Nishiki, I can't help but buy it 😤.
55% polished Yamadanishiki from Hyogo Prefecture, 15% alcohol by volume.
The plastic cover is removed and the crown is opened.
The sound of opening the bottle is f the push-shoo ♫
Microbubbles at the bottom of the glass 🫧.
The upper aroma is citrusy, but
but it also has a twang to it.
When you drink it,
First of all, it has a chilli-like acidity and lactic acidity.
Then, there is a sweet aroma with a hint of koji maltiness.
Oh, but the taste is a little dry 😲.
As the temperature rises, the lactic acidity increases.
And there is also a bitterness.
Yamada-Nishiki: I expected a gorgeous sweetness, but I was wrong😅.
It was really like Yamazan with a sour taste.
And this is my personal image...
I think that Yamazan, right after opening the bottle, tastes better than Aizan and Yamada Nishiki from Hyogo, Hitokochiki, Kinmon Nishiki and Yamae Nishiki from Nagano.
On the other hand, the other day, Aizan turned out to be better after the second day...
I expect Yamada-Nishiki to be better after the second day. ‼️
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