Nabeshima鍋島 純米吟醸 赤磐雄町 火入れ
loopy
Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me.
(My impression after drinking it)
It has a slightly greenish hue. The ginjo aroma has a nice apple-like aroma. In the mouth, the same as the orange label, a sweet and sour taste spreads over the palate with a slight stimulation on the tongue. Next, the umami of rice flows back down the throat with a bang. Instead of a ginjo aroma like that of Hanahayo, it is more fruity than elegant, and the umami of the rice spreads on the palate. This is the greatness of Omachi. It is a taste that cannot be stopped. It is a scary sake that you will not stop drinking until it runs out. Let's finish it while we still have some sense left in us!
I love "Nabeshima" because of its consistent umami and its great sense of balance.
Producer: Tomikuchiyo Shuzo (Saga Prefecture)
Rice used: Akaban Omachi
Rice polishing ratio: 50
Fermentation: Undisclosed
Alcohol percentage: 16
Sake degree: ±0
Acidity: 1.6
Amino acidity: Undisclosed
Volume: 1,800ml
Price: 3,800 yen (excluding tax)
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