Nabeshima 鍋島 純米吟醸 無濾過 Junmai Ginjo Muroka 50% Seimai Buai
Rice - Yamadanishiki 山田锦 🌾
Prefecture - Saga 佐賀県
Brewery - Fukuchiyo Shuzo
Alcohol - 16%
Color - Colorless
Aroma - Vanilla, 🍌, Steamed 🍚, 🍏, unripe 🍒
Taste - Light
Umami - Light
First impression - Lively
Body - Light
Sweetness - Medium Dry
Tail/length - Short
🍏 🍏 🍌 🍌 🍒 🍒
Notes - My first time trying Nabeshima. The name Nabeshima 鍋島 refers to the samurai who ruled the Saga clan for around 300 years in the Edo period. Current Toji, Naoki Iimori San helms the brewery and is dedicated to improve sake brewing techniques year on year. This is one of the many bottles of sake that I have enjoyed during my Omakase dinner at Ishizuka, Melbourne. Clean and smooth in the mouth with aroma of 🍏. Medium acidity which fades away quite quickly at the back of the throat living a dry and crisp sensation.
As this sake is slightly drier and yet with a fruity aroma, food pairing was with the Sakisui, which is a light tasting soupy dish made with oyster and yuba with chrysanthemum petals scattered in the soup. The oyster and yuba is like a paste mixture which is steamed to perfection of the texture of an 🍢. As the dish is light in flavor, you can enjoy the aromatic fragrance of the sake and creating a good contrast while sipping the chilled sake with the warm soup. Another dish to go along with is the Otsukuri, which is a thinly sliced fresh sashimi dish consisting of Whiting,🦞, flat head, tuna. Highly recommended for sake drinkers who have not been introduced to Nabeshima. You really should give it a try.
Overall, this is an excellent sake. 💯 🥂
Rice - Yamadanishiki 山田锦 🌾
Prefecture - Saga 佐賀県
Brewery - Fukuchiyo Shuzo
Alcohol - 16%
Color - Colorless
Aroma - Vanilla, 🍌, Steamed 🍚, 🍏, unripe 🍒
Taste - Light
Umami - Light
First impression - Lively
Body - Light
Sweetness - Medium Dry
Tail/length - Short
🍏 🍏 🍌 🍌 🍒 🍒
Notes - My first time trying Nabeshima. The name Nabeshima 鍋島 refers to the samurai who ruled the Saga clan for around 300 years in the Edo period. Current Toji, Naoki Iimori San helms the brewery and is dedicated to improve sake brewing techniques year on year. This is one of the many bottles of sake that I have enjoyed during my Omakase dinner at Ishizuka, Melbourne. Clean and smooth in the mouth with aroma of 🍏. Medium acidity which fades away quite quickly at the back of the throat living a dry and crisp sensation.
As this sake is slightly drier and yet with a fruity aroma, food pairing was with the Sakisui, which is a light tasting soupy dish made with oyster and yuba with chrysanthemum petals scattered in the soup. The oyster and yuba is like a paste mixture which is steamed to perfection of the texture of an 🍢. As the dish is light in flavor, you can enjoy the aromatic fragrance of the sake and creating a good contrast while sipping the chilled sake with the warm soup. Another dish to go along with is the Otsukuri, which is a thinly sliced fresh sashimi dish consisting of Whiting,🦞, flat head, tuna. Highly recommended for sake drinkers who have not been introduced to Nabeshima. You really should give it a try.
Overall, this is an excellent sake. 💯 🥂
Mitsui San (See all posts here)
An amateur sake lover who loves anything 🇯🇵 and started exploring 🍶 drinking 5 years ago. A Kikisakeshi #唎酒師 by SSI & Certified Sake Sommelier by SSA.
IG: @mitsui.sakenoob
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