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It has a clean, dry taste. It is easy to drink up.
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Yamahai junmai sake made with "Kami no Ho" sake rice from Mie Prefecture.
It has a strong lactic acidity, perhaps due to its Yamahai origins, but it also has a good umami flavor and can be savored slowly.
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Yappari, it's so good!
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Rice: Miyamanishiki produced in Nagano Prefecture
Polishing ratio 60
Yeast No. 9 series
Sake meter degree +4
Acidity 1.4
Alcohol percentage 16
The brewer recommended this sake as the best.
It is delicious with the freshness of nama-shu, outstanding flavor, and refreshing acidity.
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Rice used: Miyamanishiki
Polishing ratio 55
Sake degree ±0
Acidity 1.5
Amino acidity 0.7
Alcohol 15%.
Newly brewed sake with a fizzy acidity and the umami of rice. Overall, it has a gentle taste and is very delicious.
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Sake degree +8
Acidity 1.9
Alcohol content 16%.
I asked someone who went to Okinawa to buy it for me, but he said it was very hard to find a place where it was sold. I was grateful to have it.
It has a lot of flavor and little sweetness, with a crisp aftertaste that goes well with just about anything.
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Even though it is a very dark nigori sake, the freshness and acidity of the unpasteurized sake, with little sweetness, makes it very refreshing!
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Fresh, slightly effervescent, grape-like, sweet and acidic, and refreshing.
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Rice polishing ratio: 60
Rice：Gohyakumangoku, Niigata rice
Alcohol content: 20
Fresh and refreshing
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Yamae Nishiki from Nagano Prefecture
Hitogochiki produced in Nagano
Polishing 55
Sake Degree -2
Acidity 2.0
Sake alcohol content 17.0
Fresh, fruity, rich flavor of undiluted sake
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Rice used: Hidahomare
Rice polishing ratio 60
Strength 18.00
Fruity and refreshing
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At a soba noodle restaurant in Akiruno City
It was fresh, refreshing and delicious!
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Rice used: Yamadanishiki
Rice polishing ratio: 55
Yeast used: In-house yeast
Sake meter: -2
Acidity: 1.6
Alcohol content: 15
Banana-like aroma, mild sweetness and umami, acidity lingers in the aftertaste
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