たけるパパ
Nagasaki 🍶...this will be my second one🤗.
After Faylan, I chose YOKOYAMA from Iki Island in Nagasaki. This is my first time drinking it.
It is made from Gin-no-sato (Akita Sake No. 49), a sake brewing rice developed in Akita Prefecture.
The raw material rice is 80% Gin-no-sato produced in Iki.
Yamadanishiki 20% as Koji rice.
Polishing ratio: 50% for koji rice, 65% for kake rice
Alcohol level is 14 degrees Celsius.
The specifications are for a once-fired sake.
When the bottle is opened, the aroma is mildly fruity and sweet, like banana and melon.
When poured into a sake cup, it has a thin, clear, pale yellow color. The sake is smooth and silky.
When you take a sip, it is smooth and fresh. The sweetness spreads gradually. The taste is mellow with a good balance of acidity and sweetness.
The lingering aftertaste is round and umami spreading in the mouth, while it is crisp and clear, with a moderate bitterness. It is easy to drink.
Personally, I prefer it at room temperature rather than cold, as the umami increases.
Japanese>English