Naminohaya was a refreshingly dry sake that went down smoothly.
Purchased at a sake brewery near Tokonami Station, Yamaguchi Prefecture.
The proprietress and her husband are very nice people and I was able to buy some good sake.
Miyamanishiki from Aizu, Polishing ratio 65
Aizu Yamadanishiki Polishing ratio 50%.
It had a nice aroma with a hint of orikara.
When the bottle was first opened, it had a nice effervescent acidity, and as the day progressed, the aroma settled down and a sweetness emerged.
It was served cold with oden, yakiniku (grilled meat), nabe (hot pot), and other dishes, but it was the star of any meal.
It is a sparkling nigori sake.
It is not too sweet and is delicious.
It goes well with a variety of dishes such as cod roe stew and lightly simmered chicken wings.
It was a good sake with a strong flavor and taste.
I was taking pictures, and after I finished the drink, I finally took a picture.
The aroma is gorgeous and to my liking. The taste is elegant and goes well with various dishes. We recommend drinking it chilled.
The aroma is mild.
It did not interfere with the taste of the sashimi, but had a definite sake feel and was easy to drink.
It is very easy to drink and has a reassuring feel.
The aroma is faintly ginjo.
It is a full-bodied, slightly dark, delicious sake.
Today, I paired it with grilled foil cod, tofu, and tomato basil.
The foil-baked cod had a strong sake flavor.
I thought tofu would go best with it.
Even the chikuzen-ni (boiled and seasoned chicken and vegetables) that I had made yesterday is zeppin!
Yeast & Koji Three Kinds of Brewing
The aroma has a strong flavor like that of nuka-derived yeast, but the taste is clean.
Would it go well with reddish sashimi?