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Rice: Koji rice: Yamadanishiki 20% Kake rice: Gohyakumangoku 80
Kake rice: Gohyakumangoku 80
Polishing ratio: 60
Sake meter: +10
Acidity: 1.4
The best point is when the temperature drops a little from hot to warm!
✩4.0
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Rice:100% Bizen Omachi
Rice polishing ratio: 55
Slightly dry? Not so much Omachi-like, gentle flavor!
It became good when warmed up and cooled down!
✩4.0
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Raw material rice:100% Wakamizu produced in Chita Peninsula
Polishing ratio: 65
Just the right amount of spiciness and acidity when heated!
The umami is also very strong!
✩4.0
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Rice used: Miyamanishiki
Rice polishing ratio: 65
Sake meter degree: +19
Fully fermented, super dry Junmai-shu.
A punchy freshly squeezed sake! They recommend it for those who like dry sake!
Since it is "fully fermented and super dry," I tried heating it up and found the bitterness to be quite sharp!
✩4.0
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Rice polishing ratio: 80
I asked the store owner what kind of sake to heat up!
I ordered a sake with a strong umami flavor!
The sake was hot and had a strong umami flavor!
The good feeling continued even when the temperature dropped!
The sake was unfiltered,
The price is also very reasonable!
✩4.0