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!
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
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
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.
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…🤣)
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
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