Shikishima夢山水 特別純米
Ran
🐙
Ran
☀️🍉🌻
ターク
Yamahai Junmai 3 years old, hot sake.
It has a nice sharpness and richness. I wish I had ordered this from the beginning.
The entrée was raw tsukune ne and squid gratin with salted fish.
They don't always have them on hand, so it's a once-in-a-lifetime experience.
Japanese>English
Koganesawa120周年記念のお酒
shinjii_tabelog
5.0 Mellow and full-bodied.
Japanese>English
shinjii_tabelog
4.0 Slightly clear and acidic
Japanese>English
shinjii_tabelog
5.0 Easy to drink and full-bodied
Japanese>English
アラジン
Just one glass before a drink at work!
Eikofuji Junmai Daiginjo Spring Blessing Kiorin from Fuji Shuzo in Yamagata Prefecture (Tsuruoka City).
This sake is made from 100% Dewasan, a crossbreed of Miyamanishiki and Hanafukuyuki developed in Yamagata Prefecture, polished to a 50% rice polishing ratio, and brewed with Yamagata yeast.
It has a sake strength of -9, acidity of 1.5, amino acidity of 1.0, and alcohol content of 15.9 degrees, making it a little sweet and crisp.
Eikoufuji's labels are always very strong, but this time, the pink color was more spring-like and understated. I guess. I appreciate the amount of information.
The appearance is clear, with a slight hint of wild cherry.
The aroma is round and gentle ginjo aroma like ripe melon and banana with a hint of gentle sweetness.
The mouthfeel is smooth, starting with acidity, followed by sweetness and umami with complexity, and then a lingering sweetness in the mouth.
The back palate is quickly followed by a strong bitterness and crisp acidity, which leaves a stimulating sensation on the tongue.
When rolled over, the umami comes forward and combines with the acidity to create a nice sensation.
It was an easy-drinking sake with a spring-like beauty, though it did not have the usual glamour of Eikoufuji, and the lightness of Dewa Tsannin was well expressed.
It was a treat 🍶.
Japanese>English