Aged modern, light, dry, warmed sake 😋.
Special A district Yamadanishiki Jun Dai 6 year aged for 3100 yen before tax👍.
I bought this with the Shinkame Gamera and thought, "I could go for aged sake, too. I bought it.
It is a light and dry sake with a little acidity and a ginjo aroma when cold or chilled, but the ripe and matured taste and aroma are not so good.
However, when warmed up, it has a delicious flavor! When heated up, the umami and acidity spread out and the aroma increased.
It is rare for the acidity to increase when heated, and the balance between the umami and acidity is not too much. The aroma is a mixture of spiciness, maturity, and ginjo aroma. 😋😋😋😋☺️
This is Jun Dai's matured heated sake!
The sake cup goes down and doesn't stop.
The aroma is concentrated and mellow, reminiscent of a golden color.
The mouthfeel is surprisingly light and watery.
However, it is rich in flavor.
Aromatic and soft aroma with a graininess spreads in the mouth,
Afterwards, you will feel a moderately rich, deep taste.
It has a light and delicious taste.
It is also good with kabocha kinpira, of course, and sukonoko-wasabi.
It is made from Shiga Prefecture's Ginbuki, which inherits the DNA of Tamakae and Yamadanishiki. It is gorgeous and mellow, with a mild sweetness and a clean finish.
The brewery has won consecutive gold medals at the National New Sake Competition.
Specific name: Junmai Ginjo
Rice used: Ginfukiyuki (Shiga Prefecture rice suitable for sake brewing)
Rice polishing ratio: 55
Alcohol percentage: 15
Brewer's name: Takeuchi Shuzo (Ishibe, Konan City, Shiga Prefecture)
It doesn't have the freshness of an unfiltered, unfiltered sake, but it has a strong rice flavor, or at least a strong flavor that goes well with anything 🍶.
It's delicious 😋.
I like this one: ❤️
I think it's safe to say that it brings out the full potential of Ginfukiyuki 🫢.
Purchased at a sake shop.
It is a Shiga's Tadai no Akizake, which has never been seen even in Osaka, much less in Fukuoka.
It is very rare.
Drink it cold.
Gorgeous ginjo aroma.
Medium mouthfeel, neither heavy nor light.
It has a fresh taste typical of summer sake, but also has a calmness somewhat typical of autumn sake. Moderately mature taste.
The aftertaste was long at first, but as you drink it, the aftertaste becomes shorter and sharper.
We had it with fried horse mackerel and salad. It seems to go well with a variety of dishes as a food sake.
Suitable for intermediate to advanced drinkers of sake.
@Home
Just a brand that is often seen here.
this is the third time
I knew I had to pick a jacket
In the past, there was a very sweet one
This time it's dry!
I would like to continue to follow this brand in the future.
Knowledge
Raw material rice: 100% special A Yamadanishiki produced in Hyogo Prefecture
Polishing ratio 60
Alcohol content 16
創業以来140年以上にわたり、滋賀県湖南市に蔵を構える竹内酒造。「基本に忠実に、ブレずに良いものを造る」をモッSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
シーズン3第22回の放送は滋賀県「唯々」を紹介しました！ニュースは育犬休暇、マンモス復活、ぽっちゃりGKの3本おつまみにゅーす | 日本酒紹介ラジオ
かつて、東海道の宿場として栄えた滋賀県湖南市の石部。この地で明治5年(1872年)に創業した竹内酒造は「基本にSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
