Ryusei冷やおろし 飲み比べ
越の酒好き
Light, dry, mellow sake
We compared the three types of sake.
Same specs, three kinds of rice: Omachi, Yamadanishiki, and Yatan.
The overall tendency of this sake is that the base is not light, but the taste is smooth, light, and refreshing.
The unique and complex flavor of the sake is impressive.
Sourness and astringency predominate over sweetness.
The alcohol content is 17%, so the alcohol taste remains in the latter half of the bottle.
When compared to the other wines, the Omachi is the best of the three,
Omachi is the most flavorful and tasty of the three.
Yamada-Nishiki has a slight umami of rice in the middle, but a little acidity and astringency predominate. The acidity is particularly strong.
Hachitan is originally a refreshing type, but the acidity and astringency prevail, with the astringency being particularly strong. The acidity and astringency of Hachitan are dominant, especially the astringency is particularly strong.
Surprisingly, however, even though Omachi has a higher acidity and sake level than Hachitan, the flavor prevails and the acidity and spiciness are less pronounced than in Hachitan.
Because the taste and specifications do not match in my mind, sake is very deep.
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