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sikamaruLastly, the bamboo sparrow. This is also new to me. It is called "Noami Rice," but it seems to be Yamada-Nishiki, which cannot be publicly declared, so I thought it was okay to name it as one likes.
The taste is very careful, and quite stable for an unfiltered, unfiltered sake. It is not so complex or wild, but simple and penetrating.
I enjoyed it with food. sikamaruThe second glass was also omakase, and it was a Shichibon-yari Kinokan. I had tasted Tamaei before at Nichinichi, but at that time, I had the impression that it was mildly dry, and as a fan of refreshing sake, I thought it was Yamada-Nishiki. However, this Shichibon-yari was very refreshing.
The combination of the aroma of the wooden vat and Tamakae reminded me of an old type of sake, but it was not like that, and even a meek palate could enjoy it. sikamaruIt is a sake that basically never leaves Sadogashima, so it has no name, just "Junmai Ginjo Nama Shu" written on it. I first encountered it at a restaurant I went to for the first time.
It has a beautifully orthodox flavor and a nice sharpness. It tastes exactly like Junmai Ginjo Nama Sake. It has no unnecessary peculiarities, and gives the impression of being carefully made, making it perfect with a meal. RecommendedContentsSectionView.title
