Yamahai Yamadanishiki from Okuharima.
I had a drink at Ginza Kimishimaya because they were serving an aged Okuharima sake (leftover?). I have drunk it 🍶.
The first aroma is of steamed rice with a hint of mirin (sweet sake).
When you put it in your mouth, it has a hint of sweetness and plenty of matured umami.
It is dry and has a clear taste for an 80% polished sake.
Except for the mirin flavor in the first sip, I didn't notice any other peculiarities.
I think it would be better if it were warmed up 🤔.
It was delicious 🍶.
As everyone says, it is easy to drink; the great thing about this sake is that the umami and sweetness are not too strong, but rather smooth and understated. Furthermore, the acidity and the shwashiness add complexity to the taste without being overpowering. The life of this sake lies in its strange balance in which all the elements are not too assertive. Sweet sake is nowadays enjoyed as the opposite of light and dry sake, but there are some breweries that call their sake "umakuchi" and do not mind bringing the sweetness of miscellaneous flavors to the forefront. However, there are some breweries that call their sake "umaguchi" but do not hesitate to put the sweetness of the miscellaneous flavors to the forefront. I take my hat off to the imagination of the brewer who imagined and created this flavor.
Home drinking.
The brewer of the Izumihashi Sake Brewery came to sell his products.
He said ❗️ that the rice fields where summer yago grows can produce good sake rice. As one would expect from a brewery that owns its own rice fields, he is very knowledgeable 😳.
After hearing all about it, I decided to buy at least a 300ml bottle.
The color is nigori. There are some rice grains in it.
The aroma is slightly alcoholic.
The mouthfeel is slightly carbonated. A distinct crackling sensation 🫧✨.
Taste is almost no sweetness, with ample rice 🌾 flavor.
Bitter aftertaste enhances the umami. ⤴️
The sake is straight at the rice and you can enjoy the umami of the rice🍶.
Drinking outside.
A light drink on the go 😄
100% Yamadanishiki from Yoshikawa, Hyogo Prefecture, Special A district
The color is clear and transparent.
The aroma is sweet and sour. The image is like an apricot.
The color is white like grapefruit juice, but no rice grains are visible.
The mouthfeel is moist and soft, and the taste is gently sweet. It was not as sweet as expected.
The aftertaste is sour and slightly bitter.
The overall harmony of the sake is wonderful, with a variety of flavors 🍶.
A dense, sweet style typical of Mimuro cedar. It has a strong sweet flavor without the harshness of alcohol, and the alcohol content is rather low at 15 degrees. It is a recognition that some sake can be this good even if it is not a pure sake.
I came to Tokyo Station in a tipsy mood to do some evening shopping and pick up my family, but they were still in the middle of shopping and seemed to be waiting for me, so I went here to have a tenkagashi (a Japanese sake made of frog).
Shinsei PrivateLAB Tenagaru 2022
We haven't been able to find Tenkaeru this year, so it's nice to be able to get it at a kaku-uchi (corner bar)!
I would have liked to see a big storm when the bottle was opened, but the bottle was already opened (T_T).
The latest Amanagashi has a clear taste and there is a little bit of oriole in the glass, but it has a dry feel due to the foaming and is easy to drink in a heat wave like today!
Rice polishing ratio: 60% (100% sake brewing rice)
Alcohol content: 9 degrees Celsius
Rice used: 100% Yamadanishiki
Rice polishing ratio: 55
Alcohol level: 15
It has a perfect balance of gentle sweetness and acidity.
It is a perfect complement to food as a mealtime sake. As it was the last sake, it seems to have mellowed over time since it was opened.
Rice used: Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio 55
Alcohol 15-16%.
Slightly caramelized aroma, the power of the liquid can be felt in the mouth. The lingering taste lingers pleasantly on both sides of the tongue. The rich acidic flavor is perfect as a food sake.
Ingredients Gohyakumangoku (Fukushima Prefecture)
Rice polishing ratio 50%.
Alcohol 16%.
Sake degree 1 degree
Acidity 1.7 degrees
It has a gentle mouthfeel and a banana-like fruity sweetness,
The sweetness is like the fruitiness of bananas, and it goes down your throat with elegance.
It is in the middle of everything, or rather, it is exquisitely balanced.
Rice: Omachi
Polishing ratio 58
Alcohol 17%.
Sake degree: Undisclosed
Acidity Not disclosed
It has a fresh, fruity, green-apple-like aroma on the nose.
It is so pleasant that you want to keep smelling it.
It has a fresh taste with a refreshing throat that is typical of nama-shu and a firm flavor unique to Omachi rice, and you will never get tired of drinking it.
It was brewed while listening to Beethoven's piano sonata during fermentation. It gives the impression of being powerful, but with a balance of full flavor and gentle acidity, I thought it was a bottle that I would never get tired of. I would like to drink it again😊.
