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Introducing sake brands with the strongest impression of "Astringent" flavor, ranked by the strength of the impression.# 11
3.61 pt.
There is clearly more lees than the previous Yamadanishiki.
When you take the supernatant first, the taste opens up from the beginning, with a thick umami and sweetness spreading.
The Yamadanishiki Junmai Ginjo reached this state at room temperature, but this one's flavor comes through even at low temperatures.
When the lees are stirred, a crisp acidity is added and the aftertaste becomes clear. The full-bodied aroma comes out of the nose, and the taste becomes highly complete at once. This one is also insanely delicious!
I've been drinking a lot of Omachi sake lately, and I wonder if this complex and thick sweet flavor is a characteristic of Omachi.
Japanese>English
Yamadanishiki ver.
Compared to Omachi's lees sake, it is slightly more lees and has a 1% lower alcohol content (17%). The bottle size is also changed from 500ml for Omachi to No. 4.
The aroma is like rice itself and rice malt.
The pure sweetness that is typical of Yamadanishiki passes through the nostrils with a slightly thick texture, and there is a slight bitterness that seeps into the tongue. A slight bitterness seeps into the tongue and a tangy sourness on the tip of the tongue.
The taste that spreads in multiple directions in the mouth is like a rocket firework. As the day goes by, the acidity will become more rounded and a sense of unity will emerge.
Japanese>English
平成29年の九州北部豪雨で被災し、復活を遂げた井上酒造さん。そして専業主婦から50歳で杜氏へと転身された井上百合杜氏の渾身の一本。
飲む方も身が引き締まる思いです。
生酒らしいフレッシュな香り、酸度のおかげかマイナスに振れた日本酒度の割に旨口で、爽やかな後口でした。
初日はやや酸味が強い感じがしましたが、2日目は酸味が落ち着き、食事ともよく合いました。
# 12
3.59 pt.
# 13
3.57 pt.
# 14
3.56 pt.
# 15
3.55 pt.
# 16
3.50 pt.
# 17
3.45 pt.
# 18
3.43 pt.
# 19
3.42 pt.
# 20
3.42 pt.
