Chilled
This is a wood bomb. In a good way. The slightly rough texture fits the strong cedar blast. The alcohol burns off your tongue quickly leaving it papery. One could imagine licking a piece of cedar lumber almost.
After you recover from the wood, there is a blank mid period but some pear notes emerge on the finish.
Will try my next warmed. I suspect this might be best at room temp actually.
1865 2024/10
Choryu Sobo Junmai Genshu
Aged Sake H29BY
Rusubafu 65% -8 2.5
-8 2.5 Yamanokami yeast 13-14° 23/11 B
Nara Hiroyo-cho Choryu Shuzo
1800 2640
24/10/12 (Taste test)
The Futaho was impressive at the Choryu brewery.
Although there is no mention of it on the label, I was looking forward to drinking it as it was aged for 7 years in H29BY (7 years old).
The aroma was mild at room temperature, and no matured aroma could be detected.
I expected it to be a darker, sweeter sake because of its low alcohol content, but it was unexpectedly light and easy to drink (later I checked the sake's nihonshudo (sake alcohol content) level and found it to be -8, which is quite different from my impression of the sake).
The acidity only slightly subsides when heated, so I decided to refrigerate half of the bottle and leave the rest at room temperature for a while in anticipation of changes after the bottle is opened.
10/28-: After about half a month, there was not much change, so we kept it chilled and heated.
The taste is not good.
The wine has a harsh taste on the palate, leaving a bad aftertaste at the end.
Aroma spreads slowly.
But when paired with food, it has a sweetness that gives a different impression,