I had been reluctant to try Yamabuki Kyokyu because it is a sake for advanced drinkers, but since it is a junmai ginjo, I gave it a try for the first time.
When the bottle was first opened, it had a strong sake aroma, and for a moment I regretted thinking that this might not be my favorite sake, but when I drank it, it was surprisingly refreshing. In a good way, it is a good sake that betrays expectations.
The sake is firm like a pure sake, but it is also easy to drink. I would like to try a sake that is called "super dry" as well. 4.2 points.
1718 2023/3
Yamabuki Goku - Advanced level
Junmai Junmai NON-FILTERED GENZAKU
H27BY
100% Yamashu No.4 produced in Kahokucho
58% +11 1.7 1.65 Yamagata KA
17° 23/1 A
Yamagata Kahokucho Asahikawa Shuzo
1800 2959
Yamabuki Kyokyu is the most impressive heated sake I've ever had.
It's been a while since I've found it, so I had a sip of it warmed up in between a series of fresh cold brews.
The aroma is mild despite being 7 years old. The aroma is mild, the flavor is mild, and the taste is a little tepid at room temperature, but it becomes soft and fluffy when heated.
The acidity is less than I remember, but I wonder if this is due to a change in the drinker or a difference in the degree of aging. (The one I drank before was a 3-year aged sake.)
Or is it a difference between the old "pure rice unfiltered sake" and this one, which is labeled as a "dining sake for advanced drinkers"?
I guess non-expert drinkers just don't know...
This sake was brewed in 2015.
This sake has a slightly brownish color and a full-bodied flavor, but is easy to drink.
It is different from the gorgeous and beautiful sake that is popular nowadays, but in my opinion, it is a delicious sake.
I think it is for advanced drinkers who can enjoy the full-bodied taste.
Rice used: Yamashu No. 4
Rice polishing ratio: 58
Strength: 18%.
Recommended by my master (I think).
At Genpachi-san in Yamagata.
It was a 380 km round trip drive, with a few stops along the way.
I bought 3 bottles of sake, Obanazawa watermelon🍉, meat soba noodles, fu karinto, Higashine plum, etc.♪
Now, open the bottle!
No ginjo aroma even though it is jungin.
It has a Sake meter value of +6, but it doesn't feel so dry...
It's smooth and easy to drink ❗️
It tasted good when it was cold from the snow...
When the temperature goes up... it feels rough... (°▽°)
I feel like I'm going to get drunk.
I'm going to quit with just one cup today.
Sure enough, my head hurts the next morning.
I guess I didn't drink enough water....
The next day, I got used to it, or the coarseness did not bother me so much.
It is dry, but it is drinkable.
The smooth feeling is gone and it is solid.
It has a little bit of a habit, so you may not like it as much as you think.
The obi says it is a "mid-range food sake".
It has a firm dry taste, but when served at room temperature, it has a gentle flavor with a balanced umami. Raising the temperature and reducing the bitterness may make it easier for beginners to drink.
This brand also has an advanced version, but I guess it is a warming type.
Rice used: Yamagata Prefecture Yamashu No. 4
Rice polishing ratio: 58
Sake meter degree: -1.0
Acidity: -0.01
Specific name: Junmai-shu
Nama/Hiirei: Nama
The title of this sake is "an advanced food sake. I bought it out of a bit of rebelliousness that I don't really understand, thinking that it doesn't have to be an "advanced" sake. It has a mature aroma like caramelized nuts and a dense flavor and richness. It has a massive flavor profile similar to that of Tamagawa.
The smell is nutty. In the mouth, it smells like a noble sake and has a bitter taste. It is peculiar. It is very assertive. However, it does not lose with oil, and is very good with it.
