Takacho was brewed using Bodai yeast from Bodaiyama Shorakuji Temple, inspired by the flavor of the Muromachi period.
The rich sweet and sour taste with a Japanese atmosphere reminds us of the old Muromachi period 🍶.
Unusually for me, it was served heated 🍶.
Appearance is slightly cloudy gold, amber.
Aroma is fresh and deep.
Sweet aromas of ripe banana, apricots and raisins.
Lactic notes of sour cream, fermented butter, and cheese!
And beautiful mushrooms. Positive pickle and koji sensations are also slightly present.
Rice aroma of freshly cooked rice at the back of it.
Mellow mouthfeel.
A concentrated sweetness like dark dried grapes enters with a warm softness, and from there, a dense acidity spreads out, coming in quickly and swelling!
The nose has a deep lactic acidity, with hints of pickles and koji.
The Japanese sweet and sourness spreads, and the mild stimulation of the acidity goes down the back of the throat.
The final part is complex with bitterness, a hint of astringency, and a sense of fullness.
The taste is deep and delicious as the wine is swallowed.
The lingering finish is long with full-bodied sweetness, acidity, complexity, and a Bodhidharma-like aroma.
Oh, I can't stand it 😊.
The warming up of the sake loosens and unravels the condensed and complex flavor elements one by one, opening up the breadth and fullness of the flavor.
Truly a one-of-a-kind rich heated sake 🍶.
Good evening, Aladdin-san 😀
It is indeed surprising that Aladdin-san doesn't have an image of heated sake 🤣.
But with Takacho-san's robust flavor, heated sake would be delicious too😇.
Good evening, Yasube 😃.
My basic preference is completely cold or chilled sake, but Takacho is heated 🍶☺️
I like to raise the temperature from the top warmed up to around the jumped up warmed up area, then cool it down a bit and drink it from the hot heated area 🍶😊.
Drinking it cold, it had an old sake feel. I don't remember it being this rich, it seemed fresher when I drank it in May...
Maybe it was left on the table, or my tongue changed...
I also had it warmed up, and it was delicious!
It was probably around 45 degrees Celsius, but it tasted like thick, tender yogurt!
Aburicho Sake Brewery
Takacho Junmai Daiginjo Exhibit Sake
Sake manufactured in 2024
Elegant, ripe, fruity, white grape-like aroma😍.
The first sip is sweet and full of umami. The sweetness then fades and leaves a firm umami lingering on the palate. The bitterness slowly emerges.
As expected of the sake on display 🥰.
Strong yellowish color. Slightly cloudy. Strong sweetness. Rich flavor and a sense of maturity. It is too sweet, but the taste is very good.
Bodeshi yeast, a historic sake brewing technique that has been revived. This sake is made by Aburanaga Shuzo, famous for Kaze no Mori. Takacho, which I had always been curious about, was my favorite flavor.
Purchased at the local sake corner in the basement of Nara Family.
Slightly thickened mouthfeel.
It has a robust but slightly effervescent and bitter taste, and the alcohol, which comes with a thump, a jolt, and a jolt, makes it sharp and clean.
It leaves a sharp aftertaste.
It is easy to drink and delicious.
It has the Kaze no Mori character.
It is an all-around good wine that goes well with all kinds of food.
Production date: April 2024
Date of closure: May 4, 2024
Limited release every January, sold only once a year.
It has a sweet, rich aroma with hints of dairy and caramel.
It is more ideal to drink at room temperature, with the acidity lingering on the tongue for a long time.
The nama-zake character is subdued, and the overall balance is very good.
When paired with cheese birthday cake, it was a truly exquisite match.
Sakai Bring Your Own Offshore 2025⑬
Sake brought by Yasube & Kaorin (3)
It is Takacho's Bodai Hashiroshi.
I think it tastes safe to drink among the Bodaihashi 🤔.
It has a deep sweet umami taste.
I've had it in the past, but it's still good 😋.
I felt it was sweeter than when I drank it at Shorekiji last year.
After 3 hours of drinking, we went to the after-party!
Sake-no-wa Kansai Branch Sakai Bring Your Own Drinking Party (2)
I was quite worried about what to buy the other bottle of sake, but I hiked up a mountain and bought a bottle of sake made by Aburacho Shuzo, the brewer of Kaze no Mori, which was shared with several breweries in Nara at the Bodai Hashimoto Festival held in January at the Shoreki-ji Temple.
This is the second time I've been to the Shoreki-ji Bodaihashi Festival and the second year in a row I've bought this sake 😀.
I was advised by a friend of mine that it tastes better if you let it sit for a while, so last year I let it sit for 3 months and it tasted pretty good 😇.
This year, I brought the sake that I let it rest for half a year, and it was highly praised by everyone 😀.
Next year, I will participate in the Shorakuji Bodhi Hashiro Festival again, and this time, I will try to let it rest for a year 😇.
3.9 ★★★☆☆☆
I drank this a long time ago and didn't like it, but I have the impression that it has become easier to drink than it used to be.
I had the impression that it was more sticky-sweet with a strong sourness, but it has been a long time since I had it, and I didn't feel the sourness that much, so it was easy to drink.
It is just as I remember it being sticky-sweet.
