Nabeshima Junmai Daiginjo Akaban Omachi Rice classic series</trp-post-container
This is the third report on the almost perfect "Nabeshima" that differs so much depending on the sake rice. This sake is made from only the highest grade Omachi rice. The aroma is pear, but weaker. The color is the same as the previous two bottles, with a slight coloration. It cannot be identified by color alone.
When you take a sip, you first get a strong impression of bitterness and a dry, dry taste. After a while, you will taste a reserved umami and sweetness, which quickly disappear. There is almost no fizziness. In a sense, it can be enjoyed as an aperitif in a flute glass. The price is higher than the previous two bottles, though I bought it at the regular price at an authorized store. No matter how much the price of oil rises, the price per liter is completely out of the question.
If you ask me if I drink alcohol by the liter, this is a 4-ounce bottle, or 720 ml, and my principle is to drink it up when I run out of mouthfuls, what a fuel-efficient body I have.
Added, after leaving it for a bit, the aroma disappeared and a bitter and sour taste emerged.
| List of Labels | |||
| raw rice | Akaban Omachi rice | Malted rice used | |
| ratio indicating the quantity of polished rice gained from a given quantity of brown rice (nowadays usually expressed as a percent) | 40%. | sake brewing name | Tomiichiyo Brewery |
| Yeast used | domestic products | Manufacturing Prefectures | Saga prefecture (Kyushu) |
| sake (implied to be low-grade) | About +7 | Production period | 202505 |
| acidity | low (position) | Date of purchase | 20250814 |
| amino acid degree | have its own way | Tasting Day | 20250820 |
| alcohol content (usu. expressed per cent) | 16%. | Where to Buy | ask |
| specific name | Junmai Daiginjo (brew of sake) | optional entry | |
| Other Special Notes | |||
| wine tasting | |||
| Information on vision | |||
| cage | even | ||
| sunshine | colorant | faint | |
| Information on sense of smell | |||
| (incense) pastille | Pear-like but ephemeral | incense | |
| tobacco smoke | incense for the aged | nashi (Pyrus pyrifolia, esp. var. culta) | |
| type of incense brewed by low temperature fermentation from white rice milled to 60% | |||
| Information on Taste | |||
| sweetness | be late | elegant | extremely |
| depressing the string of a zither with one's left hand | slightly | light (flavor, flavour) | |
| heavy | sliding | ||
| light (i.e. not heavy) | light (i.e. not heavy) | bitterness | strongish |
| grudges and hard feelings | About +7 | bustling | |
| peppiness (of a ball) | good | rich | |
| clean | very | 幅 | |
| off-flavor | None at all | old age | |
| acidity | nashi (Pyrus pyrifolia, esp. var. culta) | swelling | |
| astringency | nashi (Pyrus pyrifolia, esp. var. culta) | dimwit | |
| round | young | young | |
