ACZBCYWKSW
Muscat!
Japanese>English
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ましらのやまさん
Kakushin Junmai Ginjo-shu Nama-shu ⭐️⭐️⭐️⭐️
100% Yamadanishiki produced in the special A district of Hyogo Prefecture
Polishing ratio 50%, ALC 15
This is different from the Jyushidai that I ordered at the last get-together with these members and was told that it was already empty 😅I ordered it firmly at this stage so that I would not make the same mistake.
After all, Jyushidai is delicious 😍 everyone's opinion.
I have checked in a new registration as it is different from the similar brand "Special Honjozo Sake Kakushin Honmaru Ginjo Nama Shinsyu Shinmai/Shinshu that we met on 2022.12.23" 😄.
After this, I had two more sake, Hiroki and Jikin, both of which I have encountered before, so I did not check in for a new registration 😋.
Hiratsuka Nikai no Oku: 20230615
Japanese>English
ましらのやまさん
Akitsuho657⭐️⭐️⭐️⭐️
Junmai Unpasteurized, unfiltered, unpasteurized sake with ultra-hard water
100% Akitsuho from Nara Prefecture
Rice polished 65% al16 Fermentation time 32 days
Sashimi assortment is a wide variety.
Vinegared horse mackerel, salmon, chicken grunt, seared scallop, octopus, tuna, seared swordfish, yellowtail 🥰.
I felt a slight fruity taste because the "Nilgame" I drank before the Kaze no Mori was a rather peculiar sake, so on the contrary, it seemed to be a sharp and easy to drink sake. I was surprised at the sharpness and smoothness of the sake.
I wonder how many kinds of sake the six of us will enjoy tonight.
I left the choice of snacks to the participating members and concentrated on the choice of sake. I decided to order two different kinds of sake to compare and enjoy the difference.
Kaze no Mori and Niimasa's Nirvana Kame made for a moderately interesting sake comparison.
Hiratsuka Nikai no Oku: 20230615
Japanese>English
ましらのやまさん
Shinsei Nirugame ⭐️⭐️⭐️⭐️
100% Akita Sake Komachi, 88% polished rice ratio, 13% ALC
This is the second new type of Shinmasa.
Since the first one was a kijoshu, I was very excited to see what kind of sake would come out after a long time 🥰.
It tastes exactly like a pure rice sake 🤗.
I appreciate the low alcohol content since it is a summer sake.
It's a low milling ratio of Akita Sakekomachi, so it's quite a peculiar tasting sake 😉.
But it's also a sake that really asserts the deliciousness of the rice... 😄
Hiratsuka Nikai no Oku: 20230615
Japanese>English
ましらのやまさん
Special Honjozo Special Selection ⭐️⭐️⭐️
100% Yamadanishiki produced in Tojo, Hyogo Prefecture
Rice polishing ratio: 55% for koji rice, 60% for kake rice
ALC 15-16 degrees, Sake degree +5 to +7
Acidity 1.1 Yeast: New-5 (Shizuoka traditional yeast)
This is probably because I drank it after Shinmasa's "Yonotori," a noble sake. Even after refreshing it with Yawaragi, I still found it quite spicy and felt it was one rank below 3-star 🥹.
Hiratsuka Nikai no Oku: 20230615
Japanese>English
ましらのやまさん
Yonotori Kojo-shu ⭐️⭐️⭐️⭐️
Junmai sake brewed with Association No.6 yeast.
Polishing ratio: koji rice 55%, kake rice 60%, ALC 13
Fermentation vessel: Wooden vat (No.24), Compression method: Oshibune
It has an aroma typical of kijo sake and is quite sweet, but with a refreshing sweetness 🥰.
Hiratsuka Nikai no Oku: 20230615
Japanese>English
ましらのやまさん
Junmai Ginjo-shu ⭐️⭐️⭐️⭐️
40% koji rice, 50% kake rice, 16% ALC
20221226
I enjoyed it calmly. Is it my physical condition or order of the day that I feel the acidity and ginjo aroma?
20220809
I had this in a sealed bottle.
It is a little dry and I don't feel much of the ginjo aroma, but I enjoy the subtle ginjo aroma that escapes through the nose. It is refreshing, but I felt that it is a very robust sake.
Chigasaki Chirori; 20230914
Hiratsuka Nikai no Oku: 20230615
Chigasaki Chirori: 20221226, 20220809, 20220318
Japanese>English
Kamoshibitokuheiji山田錦 純米大吟醸
幸村山
職場の後輩と。良い香り♡