Kamikokoro純米吟醸 原酒 旨口 ひやおろし、
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)
I had wanted to try Kabishin from Okayama, but never had a chance to meet it, but I decided to buy Hiyayogoshi from the autumn sake special at the sake department of Mitsukoshi.
It looks greenish with a slight yellow tinge. The nose has a strong cemedine aroma. In the mouth, the taste of banana is felt on the tongue while the smell of alcohol pierces the nose. There is no stimulation. I had a feeling that after a week or two it would lose its edge and change drastically.
After a few days of drinking, the cemedine and alcohol smells are gone, as expected, and the taste has changed to a mellow, round, and delicious mouthfeel.
Producer: Kabishin Shuzo (Asaguchi City, Okayama Prefecture)
Rice used: Akihikari grown in Okayama Prefecture
Rice polishing ratio: 58
Alcohol percentage: 16
Yeast: Hakuto yeast
Sake degree: -5.0
Acidity: 1.6
Amino acidity: 1.1
Volume: 720ml
Price: 1,709 yen (tax included)
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