Warmed at 50°C. The color is a slightly cloudy yellow.
It has a more robust flavor than Chochin, with the acidity typical of a traditional sake brewery. It has a bit of an unpasteurized feel to it, and could be served at a higher temperature.
I found this sake at a liquor store in my neighborhood.
I was curious and bought it because it was a sake from Akashi, where I often go for work.
First of all, I feel the history in the label. Moreover, there is no back label. It might be the first time.
I thought the alcohol concentration would be high, but it was 19 degrees...
The taste is very rich at first sight. It's full of sake. I also felt a touch of soy sauce.
However, the aftertaste is clear, so it leaves a sweet impression.
It's like a stiff sake. It has a strong habit!
"Believing in something is a responsibility. Even if the result of believing is not as you expected, it is your responsibility.
"I don't recommend it as a liquor store. But if you're buying it for yourself, you might want to keep it at room temperature before drinking it, even though it's raw sake. Even if it fails, it is my responsibility to make the right choice, so don't worry.
It's been one month since I stored it.
The color is yellowish and reminds me of a strong taste. The aroma is fermented and ripe. In the mouth... the taste is juicy and complex, a true taste of rice! The initial specs are that it is a little dry, but as it ages, the sweetness is brought out and it is very Tsuchida-like.
It has the flavor of a dense, rich, umami flavor that brings out so much of the rice flavor, and the flavor deepens more and more to the point that it cannot be described in a single word." This flavor!" The taste develops further from the point where the tongue catches it.
On the other hand, if you put it in your mouth and drink it right away, you will be surprised at how easy it is to drink. This is too good to be true... I'm glad the drinker believes in the drinker...
Next year, I'm going to try drinking it refrigerated. I wonder what it will taste like.
PS...After another month of opening the bottle, a nice fermented aroma comes out. This one's good too!
Wow!! Another amazing sake from Taiyo Shuzo in Hyogo Prefecture. This sake is made with Maboroshi rice. This rice has not been used in over 40 years. It has been revived by Taiyo. I am happy they did!!! Tonight i am drinking this junmai ginjo atsukan and it is amazing. Rich mouthfeel and a strong flavor of steamed rice. Good acidity to pair with nabe!!
The colour is a golden yellow, with a hint of nutty and cheese-like flavours.
In the mouth it has a characteristic aroma and taste. The aroma is of nuts and moldy cheese, with an initial sour taste, followed by an astringent and bitter taste, which persists in the mouth even after drinking.
As it warms up, the aroma turns into caramel and cheese. The sweetness is strong, with a hint of astringency afterwards.
Because it has been aged for five years, it has a strong character, but it can be used in many ways, such as with meat in a lukewarm temperature.
Taiyo Ori-Sake Ori-Sake Junmai-Ginjo Non-Filtered Raw Sake
The sourness and bitterness are also very strong and powerful 💡.
It's going to be a great match for flavorful food ✨