We opened a bottle of Jikkom Hakutsuru Nishiki Junmai Daiginjo, which has an eye-catching bright sky blue color!
Because it is a rare sake made from Hakutsuru rice.
It is the same as "Yamadanishiki," the king of rice,
It is a younger brother variety with "Yamadaho" on the mother's side and "Watabune" on the father's side.
Yes, it may surpass Yamada-Nishiki in fruity, umami, acidity, and bitterness. All are of high quality.
If you see it, please try it.
Rice : Hakutsuru-Nishiki produced in Hyogo Prefecture
Rice polishing ratio : 45
Alcohol content : 15.5
Nabeshima has been a long time coming. The label is filled with love only for Aizan. LOL.
Since the pre-summer sakes have been served, I would like to introduce a mellow sake here.
It is a delicious sake with a distinct taste.
Rice: 100% Aizan
Alcohol level 16
Rice polishing ratio 45
Here is the starter for the day.
Low alcohol, refreshing and summery, but leaves a strong aftertaste
Toru Yoemon Yoemon Summer Ginga
Just right for gulping down in a glass.
Rice used: Ginga from Iwate
Polishing degree 50%.
Yeast: Association No. 7
Alcohol percentage 14.8%.
Sake meter degree +9
Acidity 1.8
Today's Pikachichi.
What is it with this slightly sweet sake with a clean aftertaste that can be enjoyed as much as you like?
I love it too much!
Rice: 100% Yamadanishiki
Polishing ratio 50%.
Yeast used: Yamagata KA, Association 1801
Alcohol content 13
Sake meter degree -6
Acidity 1.4
Amino acidity 1
