2018 0615
☆
Fresh from the rice field (Tabito)
Natural Biwa Shimizu
Made from specially cultivated rice with reduced use of agricultural chemicals
Polishing ratio 65
Sake degree +9
Sake rice: Menkoina from Akita Prefecture
Maizuru Sake Brewery
Yokote City, Akita Prefecture
Located in an area blessed with a high-quality spring, Akita Prefecture's only female brewery master pursues the ideal of sake. 2001 marks the start of a pure rice brewery, characterized by its deep flavor and strength. The brand name "fresh" is an ancient Chinese character that represents a group of people, and the name was chosen so as not to forget the relationship between "those who grow rice," "those who make sake," "those who sell sake," and "those who enjoy sake. The "Denfresh Yamahai Junmai Unfiltered Harazake" has a mature aroma and a firm structure, which is typical of Yamahai sake, and the flavor does not lose its richness even when heated. It is best served warmed and paired with hearty dishes such as stewed motsu (pork cutlet) or grilled horumon (grilled beef hormone).
Rice used is unknown.
According to the owner of the sake shop, the sake is aged for three years, but there is no strong sense of aging, and it is a dry junmai-shu with a good acidity.
It is a dry junmai-shu with a lot of acidity. The sweetness that spreads fluently and the spicy astringency in the latter half are very unique.
After a few days, it becomes more crisp and easy to drink.
For my taste, I'd like to have more of a woody or smoky flavor.
Either way, it's not a type that will appeal to everyone.
The mainstay of this brewery is Yamahai brewing, so it will be interesting to see how peculiar it is.
I bought it last year and gave it to a friend, but he hadn't drunk it, so we drank it together after a year.
I bought it last year and gave it to a friend.
It has the crispness of Niigata and the richness of Akita.
Would it go well with sashimi?
Clear liquor.
Gentle banana and a slight yogurt-like sourness in the aroma.
At room temperature, the sourness and sweetness are accentuated by an astringent taste. It feels a little hard. It might get better if you leave it longer. It is crisp and easy to drink at room temperature.
The flavor opens up when it is heated. This is it, this is it. The flavor, which has been hidden at room temperature, spreads quickly, and the acidity and moderate astringency clean up the aftertaste. I wrote that it can be served at room temperature, but it would be a shame not to warm it up.
It's a versatile sake that can be paired with crisp foods like sashimi, as it doesn't overpower the taste when heated.
It's delicious.
