Maizuru Shuzo, Akita Prefecture
Freshly brewed Junmai
Rice polishing ratio 70%.
Alcohol content 15
Sake meter degree +5
Acidity 1.7
Amino acidity 1.8
Yeast: Association No. 701
Slightly hazy pale yellow color
The first impression of the aroma is of plump rice
banana, almond, rice cake, slight smoke, gently spicy at the end
The first impression on the palate is mellow and powerful.
Full, rounded sweetness, gentle acidity, mild bitterness
Overall, the balance of the wine is round and tasty, but not cloying.
The lingering finish is rather long.
When heated, it changes from almond to cacao, giving it a nice richness.
Personally, I like to drink it at room temperature.
I think it can be used with anything cooked or stewed.
I would choose it when I want to eat simmered dishes.
Oden looks pretty good.
☀️
Saijo Sake Festival. Sake Hiroba.
Another strong two words.
Rice🌾 sweetness and a bit of astringency.
Creamy on the palate with a rich rice flavor 🌾.
Of course, this is the first brand I have ever had. It is an aged type, which is rare in Tohoku, and is said to be at least 3 years old, but the BY is unknown.
Not much color.
The temperature starts at 40℃. In addition to the umami of the rice that gradually expands, there is a good amount of minerality. It is not sour, but a favorable minerality. It becomes spicy and sharp as it is.
45°C. Not much change, but it becomes spicy and has a strong sharpness. The acidity is stronger at lower temperatures.
50℃. It is better at 40-45℃.
It smells a little medicinal at room temperature, so it is best to warm it up according to the label's recommendation.
Compared to Daishichi, it is lighter, and the minerality gives it a slightly refreshing taste. It has a characteristic balance of umami and minerality, which is quite my favorite among aged sake. The brand name is difficult to write, and I wish they would disclose more information (there is not even a website of the brewery).
