This is the most unexpected of the year!
It seems to be a sake made with an unusual rice called "strong".
I thought it would be strong because it is made from 75-percent polished rice, but I personally thought it had a refreshing aroma, exquisite flavor and acidity, and good sake brewing skills!
The aroma is of wood and malted rice with a slightly peculiar astringency.
There is also a slight coolness, like that of hacca and mint.
On the palate, it has a sweet sugar water, compact rice flour, and umami.
The assertiveness is slight, and after a scale that seems to disappear, bitterness and spiciness gradually appear and rise.
The lingering umami slowly fades out, leaving a nutty sweetness.
At best, it is a food sake that is not too assertive.
At worst, it is a small sake with a small scale.
It seems to be a sake for different tastes.
If you don't think about it too much, it's a good enough sake!
Sake yeast: JKA yeast 601
Stored at room temperature for 6 months after opening the bottle
Immediately after opening the bottle, the taste is mild and refreshing. I didn't feel much taste at first.
This time too, it was served cold.
It has a soft and fragrant sense of maturity. The soft umami and firm acidity melt away slowly.
The flavor comes out with the accumulation of months and days. I learn from sake. In many ways.
And it sinks in again. It sinks in.
It is cheap and good sake after sleeping.
It is the best.
〰fixture
Association Yeast No. 601
🌾Weighing: Yamadanishiki produced in Hyogo Prefecture
2021/03
The umami of rice, which is typical of junmai, comes in softly.
The astringent bitterness comes quickly.
The bitterness is quite bitter.
