寿梨庵
At a popular seafood izakaya in Naoetsu.
We chose from a lineup centered on the Joetsu area.
It is made with Gohyakumangoku from Kakizaki, which is common in this series.
There is no mention of junmai sake, but I think it is junmai (because there is no mention of the rice polishing ratio? I thought that requirement was gone...)
I don't feel any qualities that could be called terroir, but it has a special feeling somehow. It has a clear, yet strong rice flavor and power 💪.
The sweetness has clarity and elegance ✨.
I remembered that I had repoed this before... and when I looked back, I saw that I had described it as being like a banana shake 🍌.
Didn't feel much banana this time 🤔.
It doesn't give the impression of so-called modern sake, but it is very refined and carefully made within the category of Echigo sake: ☺️
The Yaeguhiki series offers good value for money, and I once again thought that none of them are out of place 😊.
Japanese>English