Omachi rice milled to a semaibuai of 55%
#9 yeast
This is absolutely astounding!
Pairs very well with burgers on the grill
Full rich flavor with plenty of umami
Definitely a repeat buy candidate!
Comparing Junmai vs non-Junmai
Dewasansan milled to a semaibuai of 50%
A more pronounced and somewhat earthy flavor
Goes very well with a spicy chicken dish
Gohyaku Mangoku milled to a semaibuai of 55%
Compare chilled and heated to jukon
With a spicy meal the chilled seemed better but after dinner the subtlety of the jukon shine forth
I was initially intimidated by a +15 SMV
This is Gohyaku Mangoku rice milled to a semaibuai
Of 65%
It goes very very well with spiced salmon and pasta with basil pesto
More complex than I expected
Very enjoyable!
This is a wonderful sake
100% Koshitanrei and Gohyakumangoku rice
I get a bit of arugula pepper but a very brisk clean taste
Glad I have another bottle😎👍
A shiboritate made from gohakumangoku milled to a semaibuai of 50%
Very bright and floral flavors
Went just fine with burgers on the grill along with corn ( yes, we are in the US 🤣)
Tamazake rice milled to a semaibuai of 60%
#14 yeast
This could easily pass as a Ginjo
Crisp flavor with a hint of umami
Drank the chilled too quickly to try it warmed 🙄
Akita Sake Komachi rice and 901 yeast
Compare chilled and at jokan
Jokan is a fuller flavor with more umami while chilled has more acidity
Both are wonderful!
Very nice for a birthday dinner
Akita Sake Komachi milled to a semaibuai of 50%
I bit more full flavor than many Junmai Ginjo but very drinkable!
Very nice umami but a crisp finish