Purchased at a SAKE MEETING in Toride, fascinated by nigori (nigori) hot sake.
Dewa Sanzan 65% polished rice
Alcohol 20 degrees Celsius
Nigori (nigori) raw sake that has been laid down until autumn.
Less sweetness, fully fermented
Biscuit-like powdery texture
Complex flavor and acidity with a hint of grain
When nigori sake is allowed to mature, it develops a unique flavor, both good and bad, but it is not heavy, and the complex umami is intertwined to maintain a rich balance.
You can enjoy the aroma through your nose by swirling it in your mouth just a little bit like whiskey.
Tsuki no I's 23BY Dewa Sanzan has high acidity and high amino acidity.
It is a big-boned sake that does not fall apart even if it is watered and heated.
When there is not much left, prolong the life of the sake!
It goes well with meat and potatoes.
One of the best bottles of the year!
Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me.
(My impression after drinking it)
It looks quite yellowish. The top-tasting aroma smells firmly of rice bran. When you put it in your mouth, it doesn't stimulate your tongue and you don't taste it for a while, but the next moment you are hit by a very sour taste. It is not sweet and sour, which is popular nowadays, but rather sharp and dry. It is similar to the impression I had of Hanaboe when I first drank it. According to my research, it has a sake strength of +19. It should be spicy. It is classic and has a thick body. It is the type I would have disliked a lot in the past. I would have preferred it if it had a rice bran feel like Etsukaijin, but without the harsh acidity and with the rice flavor spreading through it. But if it is heated up, it might turn into a delicious sake. Next time I'll try it heated. I decided to warm up the second glass of sake right away. The smell of rice bran was gone. The sweetness was not as strong and the alcohol smell was bothersome. The rice flavor lingers in the aftertaste.
Producer: Tsukii Shuzo (Oarai-cho, Ibaraki Prefecture)
Rice used: Hitanishiki
Rice polishing ratio: 65
Alcohol percentage: 16
Sake meter: +19
Acidity: 2.8
Amino acidity: 2.6
Dawn of the Young 2024
Its 7️⃣
This autumn sake is made from Hitanishiki, the only sake rice in Ibaraki prefecture.
It seems to be delicious hot heated too.
The aroma is of apple cider vinegar, sweet and tangy.
When you take a sip, it is not sweet at all.
The rice is dry and tasty with a strong vinegar-like acidity.
The graininess of the rice rises up.
It is deliciously spicy.
Slightly unique, but good.
4/5 stars for my favorite.
☀️
Looks slightly yellow 🟡.
Rice flavor and sweetness more than creamy. It also has an alcoholic taste.
I thought it would be a light sake from the label 🏷️, but it's thicker and heavier overall, and it's a bit grueling.
It has an old-fashioned sake-like taste.
