The last sake of the day was also Isshaku Suisei.
This is Yamadaho, the mother of Yamadanishiki.
This is an important sake brewed with precious rice.
It was clear and refreshing.
Thank you very much for your hospitality.
Rice used: Yamadaho
Rice polishing ratio: 50
Alcohol content: 16%.
Label for Isshaku Suisei restaurant.
Bespoke Kioicho Mitani Junmai Ginjo.
I forgot the details of the contents, but there is no doubt that it is a special bottle.
Because I heard the chef secretly asking the manager if he could serve it. It must be very precious.
I forgot what it tasted like.
Thanks for the food.
Ingredients Rice (domestic), Rice malt (domestic)
Rice polishing ratio 50%.
Alcohol content 16
Second bottle of today's Isshaku Suisei.
This time it was Omachi.
It is supposed to have a big-boned body, but the grapey and sour taste makes it quite nice.
It is delicious!
Rice used: Omachi
Rice polishing ratio: 50%.
Yeast used: Akita yeast
Sake meter: +2
Acidity: 1.4
Alcohol percentage: 16.1
It is autumn. It's hiyaoroshi.
Harvest of Nabeshima.
Ripe grapefruit is a good description.
It really is a grapefruit.
Delicious.
Alcohol content: 15%.
Rice polishing ratio: 60
Kioicho Mitani seems to have a wide selection of ICHIHAKUSUISEI, and we enjoyed seafood dishes with this sake from the middle of the meal.
This junmai ginjo, made from the highly rare sake rice Aizan, has a nice mouthfeel and a bit of sweetness. The second half of the sake is interesting with various complex spiciness and acidity left in the mouth. Not at all unpleasant. Rather, it seems to enhance the deliciousness of seafood?
It is delicious.
Rice used: Aiyama (from Hyogo Prefecture's special A district)
Rice polishing ratio: 50
Yeast used: In-house cultivated yeast
Sake meter: +2
Acidity: 1.4
Alcohol percentage: 16.2
We suddenly started with premium sake, so next we ordered a light dry sake.
What came out was Fudo Light Dry.
It was served with the Great Value Champion Sake, which won the best inexpensive sake at the International Wine Challenge (IWC) last year.
No, it's dry, light, and above all, it has a luxurious taste without any clutter. I recommend it.
Ingredients: Rice (domestic), Rice Koji (domestic), Brewer's alcohol
Rice: 100% Akita Prefecture Miyamanishiki
Rice polishing ratio: 65
Alcohol content: 15
This day was special. I had the opportunity to drink a very premium sake from Jyushidai, Nanadaru Nijukan Ryugetsu.
Nanadaru Nijukan" means that only seven drops can be obtained from 20 kan (about 75 kg) of rice, making it a very rare sake.
Oh, wow. So great that even a little bit of it in a wine glass overshadowed my usual gubigubi style of drinking and turned into a super-slow, chibi-chibi lick-and-swig style.
Because, it's a waste.
The taste? Fruity and clear, I can't describe it any better than that, but it is the ultimate rice wine. It smells of rice and has a delicious flavor, but it also has a winey feel. It is a delicious sake that anyone can enjoy.
Alcohol content 16
Rice Polishing Ratio 35
Rice: Yamadanishiki produced in Yoshikawa, Hyogo Prefecture, Special A district
