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Light and dry. It is a ginjo-shu, but it starts out a little too cold and a little mild. When the temperature is raised a little, there are nuances of apple and green bamboo. It has a sharpness. It goes well with sashimi.
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Zaku純米大吟醸 槐山ー滴水
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Anyway, the extract is rich and delicious, with a lingering aftertaste that goes on forever. The aroma is of apple, pear, grapefruit, chervil, mint, freshly ground flour, and cotton candy.
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Banshuikkon超辛口 純米吟醸 播州山田錦
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Ingredient rice
Yamadanishiki produced in Banshu Yoshikawa, Special A district
Rice polishing ratio
55% (with a minimum of 5% polished rice)
The aroma is certainly grapefruit-like. Perhaps because it is dry and not masked by sweetness, it is relatively acidic for a sake. There is also a pleasant lingering aftertaste of Yamada-Nishiki that seems to continue, but the final part of the aftertaste is a bit bitter.
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Ugonotsuki特別純米 山田錦
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Sweet aroma of cotton candy, white bean dumplings, and banana bread. The taste is also slightly sweet, and the moderate alcohol content (13%) gives it a gentle flavor.
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Kamokinshu純米吟醸 雄町 火入れ
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The mouthfeel has a slightly effervescent atmosphere, though not so much that it bubbles when just uncorked. The aroma is mild, with citrus, apple, and a hint of stone. After a relatively strong acidity is felt in the mouth, a slight bitterness comes slowly, which is probably typical of Omachi.
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Aromas of apple, melon, chervil, joshin powder, and cotton candy. The slightly elevated acidity is balanced by sweetness. While the flavors are thick, they are not complex. The bitterness felt in the aftertaste seems to contribute to the sharpness.
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Kudokijozu播州山田錦 純米大吟醸 精米歩合40%
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It has a gorgeous aroma of apples, pears, lychee, topknots, mint, and ethyl caproate in the foreground.
The subtle sweetness is balanced by moderate acidity.
For Yamada-Nishiki, it may be my imagination that there is a rather strong bitterness in the aftertaste...
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Tatsuriki純米大吟醸 低温五年熟成
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Aromas of apple nectar, pear, acacia, white dumpling, cotton candy, and white pepper. In the mouth, the cotton candy sensation is more pronounced. The slightly sweet, rich extract makes it sticky, but the firm acidity tightens it up. 17% Abv is a little high, and although it is Yamada-Nishiki from the Tokushu A district, there is a slight bitterness in the aftertaste.
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Aromas of yogurt, cotton candy, and banana bread.
It has a high acidity typical of a sake yeast yeast yeast yeast yeast, but the relative elements are well balanced, leading from sweetness to umami without a break. The alcohol content is low at 12%, making it easy to drink.
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The lactic acid aroma is prominent. At lower temperatures, melon and bananas are apparent, and as the temperature rises, cooked rice and chervil nuances can also be sensed. In the mouth, the wine has a firm acidity with a slightly bitter aftertaste.
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Nanbubijin純米吟醸 斗瓶囲い 別誂
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Aromas of apples, pears, lychee, chervil, and top notes.
It has the sweetness of ripe fruit, but also a little green note of alcohol, giving it an elegant impression. It is sweet in the mouth, but when cooled, it is balanced with moderate acidity. As one would expect from a tobin-enveloped sake, I felt that it had a clean structure. It has the atmosphere of a Junmai Daiginjo, but it is a Junmai Ginjo.
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Akita Sake Komachi, 40% polished rice
Apple honey parts, fruit tree flowers, joshinko, white dumplings, white pepper.
Sweet, but balanced with acidity. It was a mellow bottle with concentrated extract and a good amount of bitterness felt in the aftertaste.
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A bottle from the Today's Sake Project. The attack is as described, with aromas of grapes and white flowers, but on the palate, you can taste cotton candy and other glutinous rice-like nuances. The balance of sweetness and acidity and the density of flavors are all excellent.
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Rice used: 100% Yamadanishiki (100% rice grown in the Zouga district of Higashi-Hiroshima City, Hiroshima Prefecture)
Rice polishing ratio: 35%, alcohol level: 16%, sake level: +1.0
Acidity: 1.2 Yeast: Momiji
The nose is very clear, but the extract is strong and thick, with a slight sweetness. It also has a capsule-like aroma, but it is not extremely floral. It has a lingering aftertaste that is free of any unpleasant taste. It is suitable for simmered dishes cooked in white soup.
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Rice used: 100% Yamada Nishiki from Hiroshima Prefecture, Polishing ratio: 50%.
Alcohol content: 16% Sake degree: ±0.0 Acidity: 1.7
Yeast used: KA-1
There is a sweet aroma of ethyl caproate, but it is relatively mild. For the sake level, it is a little sweet and has a good balance with some acidity. The length of the aftertaste, typical of Yamadanishiki, is impressive.
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Rice used: 100% Senbonishiki (100% rice grown in Hiroshima Prefecture) Polishing ratio: 40% Alcohol content: 16% Sake degree: ±0 Acidity: 1.3 Yeast used: Momiji
It has a gorgeous capricious aroma, but it is not unpleasant. It has a long aftertaste, but it is a little more bitter than Yamadanishiki.
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