I have been drinking it at a store in Toyooka, and according to the owner, the Kozumitsuru mentioned in the previous post and this Takezumi (Taji rice) are the core of Tajima's locally brewed sake. I think it is a sake that retains the strength of the rice and is rooted in the region.
Beautiful light amber color
Deliciously sweet flavor.
But it is followed by a sharp acidity.
So this is what a sharp dry sake is like!
The fragrant aroma is also good.
Chikusen Junshin 2019BY
chikusen junkara
Mellow dry junmai sake
It also has a fairly intense nutty aroma and smoked acidity.
It has been over a summer at room temperature, so it has aged well 💧.
This is another bottle that I brought back from a trip to Kinosaki last May, where I intended to drink it slowly at an inn, but ended up drinking too much at dinner 🍶.
Speaking of Takezumi, I dropped by bouken's favorite liquor store on my way home from an off-line meeting the other day, where it is kept in a refrigerator case.
Yoda-ya
180 mL ¥ 572
Mature sake. The aroma and taste of a mysterious plant like straw? The aroma and taste of strange plants like straw? Is it a matter of taste? I don't like it because it's a bit strong, but it's good with salty food! I had it cold, but I wonder if it would be better hot.
I asked the shopkeeper about the aroma, and he said it is a unique aroma of aged sake. I learned that the aged flavor varies depending on the rice and yeast!
Looks quite yellow
It has a sense of maturity.
But easier to drink than expected
Sweet aroma
The sweetness and umami give a soft impression.
But there is also a crisp acidity.
There is not much bitterness.
I guess it is the result of 10 years of aging.
With Bean-curd soup with Bean-curd soup with Bean-curd soup with Bean-curd soup with Bean-curd
Tajime Gomei Kaisha
Takezumi chikusen
Onkyo Chishin
Junmai-shu Yamadanishiki
2014BY
Wind Sake Light and Smoky
