The appearance is medium lemon in color. Behind the fruit aromas of apples, white peaches, and other fruits are aromas of cooked rice and yogurt. In the mouth, it is powerful and thick.
Apple, pear, quince, white peach, mint, cooked rice.
It is fruity with a hint of sweetness. At lower temperatures it can be light, but the texture is thick and mellow with a slight viscosity.
This is my favorite type.
Apple, chervil, cooked rice
This is the first time I have had Manju since I started studying sake, and I thought it had a relatively mature aroma among Junmai Daiginjos, and as is typical of Niigata, it was light, dry, and sharp. It seems to go well with sashimi.
Apples, grapefruit, chervil, cream, and freshly ground flour.
It is dry but gives the illusion of a hint of sweetness. It has a beautiful lingering taste and can be drunk even without an entrée.
Apple, grapefruit, white dumplings, chervil, lime.
Dry but with a soft attack. We had it with leftover festive food, and it went well with both sweet and spicy foods without interfering with them.
Even at lower temperatures, the Shizuoka-like isoamyl acetate aroma is pronounced. Banana, grapefruit, cooked rice, cotton candy. It is dry but has a mellow aftertaste typical of Yamada-Nishiki. A good marriage with New Year's stew.
Apples, grapefruit, chervil, top-grade flour, lime
I think it is typical of Miyamanishiki that the taste changes from a slight sweetness to bitterness in the mouth.
It seems rather mild, perhaps because it was a bit too cold. Apples, bananas, mint, lime, and topical powder. Slightly dry. It also has a slight bitterness in the aftertaste.
Although it is alsobeared, the extract is relatively rich and not too much like alsobeared. Grapefruit, apples, chervil, koshinko, and white dumplings.
There are notes of apple, pear, grapefruit, topknot, cotton candy, spice, and lime. The texture is thick with a slightly thickened viscous texture. It is sweet but at the same time acidic, so it is well balanced. It seems to go well with a wide range of dishes, from light to somewhat rich. However, as the temperature rises, the aftertaste of alcohol becomes a bit of a problem, so it would be better to drink it at a lower temperature.
Sweet and sour with a slight greenness. It has nuances of green apple and pear. In the same direction, it would go well with vinegared food. Fish marinated in sake lees would also be good.
Alcohol content: 15%.
Acidity: 2.8
Sake degree: -18
Rice used: Momota (Akita)
Rice polishing ratio: 50
At lower temperatures, aromas of grapefruit, apple, lychee, mint, and top notes. The subtle sweetness and acidity are well balanced. It has a higher level of concentration and a longer aftertaste than Honochi, but I think it has more bitterness in the aftertaste than Keizan Ichidokusui.
Compared to Enochi. Honochi has no ginjo aroma and gives a strong impression of banana bread and cooked rice. There may also be a hint of white pepper. The texture of Honochi is more viscous and voluminous.