It is a brand with an image of heated sake, but it seems to be brewed by the brewer's son, so the image is a little different.
We started with the heated sake at 40°C (104°F). The aroma is quite spicy at first, followed by the umami of rice. After that, the umami of the rice gradually comes through. At 45℃, the spiciness is quickly snapped off again. At 50°C, the bitterness becomes even stronger, so the best temperature for heating up is 40°C or 45°C.
On the second day, serve cold. The lemon-like aroma is subtle. When drunk, it has a lemon or orange flavor, with a fair amount of acidity and a little bit of sweetness. The sharpness is bitter rather than spicy.
At room temperature, there is not much change from the cold sake, and the fruity flavor stands out a little and so does the umami.
It is not dry with umami, but it is quite dry. It is not too heavy and seems to go well with a variety of dishes.
Just a sip of the supernatant. It tastes crisp with a fresh muscat-like aroma.
After that, mix in some ori and shake and sip. It has a mild taste, which is typical of light nigori, with a crisp aftertaste.
It can be enjoyed at room temperature. (If the temperature is raised too high, the alcohol will be too strong.)
Yamagata's specialty "shoyu no mi" goes perfectly with it.
Mildly umami when warmed, with a strong sense of sharpness accompanied by acidity. The sharpness becomes gentler when it is cooled. It is best not to raise the temperature too high.
Besshin Dewanosato
(The color is slightly amber. The mouthfeel is simple, but there is a slight acidity. The aftertaste is a little thick. It has just the right amount of umami from the rice, making it a good choice for a mid-meal drink. It is refreshing and easy to drink even before a meal.
Sake from Yamagata
Beppin Junmai Ginjo DEWA33
(The color is almost transparent. The aroma is sweet and sour, with a faint hint of apple. The mouthfeel is smooth and refreshing. The finish is firm and sharp.
For those who want something dry, light, and refreshing. Recommended as an in-between-dinner drink.
(Although it is a junmai ginjo, the rice polishing ratio is 50%, so it is a standard sake that can be called a junmai daiginjo.)
It also has only one heat-fermentation,
It has a juicy flavor.
The cute label on the cover was drawn by manga artist Rimi Ikezawa.
Yamagata Sake
