Timeline
OgiyumiSakamaki Vintage 2017
Rice polishing rate 50%.
Understated scent
You can feel the flavor of the rice in the air, but the lingering taste is strong.
The end of the lingering taste is crisp.
I visited the brewery many years ago, but you were not there and I had a chance to talk to your father. He told me that the locals have loved him for a long time and he will continue to make sake even after he is accepted. It was wonderful. OgiyumiYamadanishiki Junmai Sake from Itoshima
Rice polishing rate 65%.
A slight yogurt-like sour aroma
Bitterness and flavor come together. You can taste the aftertaste as it goes down your throat. OgiyumiAroma like seasonal pear
A sake that is typical of a pure rice ginjo.
The soft deliciousness of the rice that spreads through the air. Clear water and the feeling that it flows quickly. It feels like it goes well with a wide range of food sakes. OgiyumiThe aroma of fresh, unpasteurized rice.
Light on the palate, refreshingly clean water and rice flavor.
Niigata's sake goes well with a wide range of accompaniments. Ogiyumi80% polished
It might be called a miscellaneous taste, but it has a heavy feeling of rice that hits you hard. Is this what the Japanese language of the Showa era is all about?
We had it with tataki of bonito and raw kanzuri of whale bacon. It goes with a solid taste. RecommendedContentsSectionView.title
