Davidgrahammd
The yeast give a lovely rose color but don’t let that throw you off
A light but full flavor
Very drinkable!
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Davidgrahammd
Miyama 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!
Davidgrahammd
Yamaha 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
Davidgrahammd
Tamasakae 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
Davidgrahammd
Very light… not surprised with a SMV of +12
Still flair that comes through
Better as a second sale of the night
Davidgrahammd
A real surprise
Rich umami flavor that will pair well with many foods!
Davidgrahammd
The 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.
Davidgrahammd
100% Yamada Nishiki milled to a semaibuai of 50%
A completely classic Junmai Daiginjo
Melon notes
Slightly floral
Stands up to a stronger flavor
Davidgrahammd
Gohyaku Mangoku and yamada Nishiki milled to a semaibuai of 55%
Very floral but full of flavor
Davidgrahammd
Yamada Nishiki and Hattan Nishiki rice
A very complex mix of flavors that defies easy characterization
Mint, cocoa, fruit
Really interesting!
Davidgrahammd
Tried 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…🤣)
Davidgrahammd
100% Hidahomare rice
Why the label says “rice wine” I cannot fathom… must be for the US
Definitely fuller undercurrents than many Junmai Ginjo
Davidgrahammd
Very light with an underlying umami that is wonderful
Davidgrahammd
Nihonbare 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
Davidgrahammd
Gohyaku Mangoku
Could easily be a Ginjo/daiginjo
Very crisp clean flavor
Davidgrahammd
Gohyaku 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
Davidgrahammd
Shiboritate
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
Davidgrahammd
Yamada Nishiki milled to a semaibuai of 60%
17%ABV
Does not taste that strong
A lovely flavor but “dangerous”
🤔😎
Davidgrahammd
Gohakyu milled to a semaibuai of 65%
#7 yeast
Very traditional kimoto flavor
A lovely beverage!
Davidgrahammd
Omachi rice milled to a semaibuai of 50%
#901 yeast
A much lighter and fruity flavor than the previous one tonight
Bubblegum notes