DavidgrahammdMiyama Nishiki milled to a semibuai of 60%
Very full flavored with some acidity
Amazingly goes very well with pasta and red sauce along with garlic bread
I look forward to trying it at jukon in the future!
DavidgrahammdYamaha Nishiki milled to a semibuai of 50%
#9 yeast
This is a wonderfully flavored nama
Certainly more than you might expect from a typical ginjo
Pairs well with heartier foods
DavidgrahammdTamasakae rice milled to a semaibuai of 60%
#1401 yeast
Excellent nama flavor with some “bite”
Almost a spice flavor to it
Absolutely clean finish
Goes very well with pizza
DavidgrahammdThe flavor chilled is fine
Warmed to jukon, however, an entirely different experience.
The hints of oak are much more pronounced.
A slight twinge of sweetness comes out with the warmth.
Davidgrahammd100% Yamada Nishiki milled to a semaibuai of 50%
A completely classic Junmai Daiginjo
Melon notes
Slightly floral
Stands up to a stronger flavor
DavidgrahammdYamada Nishiki and Hattan Nishiki rice
A very complex mix of flavors that defies easy characterization
Mint, cocoa, fruit
Really interesting!
DavidgrahammdTried it at room temperature, chilled, and at ju-kon
There is a real “bread taste” that comes out at ju-kon
The consensus was that chilled was preferred
(I know… heathen Americans…🤣)
Davidgrahammd100% Hidahomare rice
Why the label says “rice wine” I cannot fathom… must be for the US
Definitely fuller undercurrents than many Junmai Ginjo
DavidgrahammdNihonbare and yamada Nishiki milled to a semaibuai of 60%
#1801,#9E, and E901
There is so much packed into this!
Crisp flavor but will seem more sweet with spicy foods
DavidgrahammdGohyaku Mangoku milled to a semaibuai of 50%
A very nice and light beverage for a lovely spring evening
Not a thick mouth feel and a crisp finish
DavidgrahammdShiboritate
Gohyaku Mangoku milled to a semaibuai of 50%
SMV +1 acidity 2.0
Very bright and “tangy” flavor
Absolutely delicious
Pairsed very well with grilled chicken, asparagus, and corn