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😊.
It is dry and strong on the palate, but has a refreshing aftertaste. Sake rice is Aiyama or something like that. Slightly cloudy color. Aizan drinking comparison set at Ginza Kimishimaya.
Ganki-no-1 is said to be the first ganki to be introduced to the world.
When you sip it, you will feel the crystal clear brewing water, but later you will be pleasantly surprised by the three-dimensional acidity and lingering umami flavor. You will not get tired of drinking it.
It has a gourd-like aroma, is quite leesy and fizzy in the mouth, and has a good balance of acidity and sweetness, with a full-bodied or umami aftertaste.
You can feel the clear brewing water.
It has a nice balance between a gentle gourd-type aroma and a slight sweetness and sourness. It feels like you will never get tired of drinking it.
On my way home, I couldn't get straight down to the subway entrance.
I went in there in a daze.
Soft and deliciously crisp 🍶.
The label doesn't say, but it's made from 50 % Doyumachi.
I was confused, but I decided to finish it after one glass.
I went straight home 😊.
I was in a great mood but
I wobbled down the stairs😅
But still, even though I love it
I'm still weak in alcohol 😂.
Hi Asanami 😃I know how you feel, if there was a corner store on my way home, I would stop by 😊I'm mainly at home now, so I'm a little sad that I don't have that temptation, but my cellar is close❣️, so I always need to replenish 😅.
Good evening, Harry Sakeboy! I'm jealous of your cellar nearby too 🎉 Just looking at it makes me happy. This one is more of a commuting shift from home and even a cup of corner coffee is a small weekday comfort ☺️.
