山廃純米
This is the first time I've had a 250ml can of Yebisu. I brought it home because it was an unexplored sake from Tottori, and because it was labeled with the late Shigeru Mizuki, whom I adored, and was super dry. As soon as I drank it, I felt a slight sweetness, but I did not feel the dryness as described in the label, but as it got closer to room temperature, the dryness started to peek out. The mouthfeel is like a sake that was made a long time ago. The specs are as follows
Rice used: Gohyakumangoku (both rice and rice malt)
Polishing ratio = 60% (the label says 50%)
Sake degree = +15
Acidity = 1.3
(From the Inoueya Sake Shop website)
Personally, I felt that the flavor was not as rich as it should be, so I think it would be better to pair it with food that has a slightly stronger flavor. In any case, it was delicious again this time. _.) _(..._...)
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