Saku Masanochi Nakadori Junmai Daiginjo
The first time I drank the same bottle was two years ago. I remember being shocked when I drank one that had been aged for three years by an acquaintance.
When I put my nose close to the glass, I could smell the gorgeous aroma of ginjo-type sake.
I don't remember what it tasted like back then, but when I put it in my mouth, I was surprised to find that the aroma was exactly the same as it had been back then.
First, there is the impact of the attack. It is thick and slightly gassy. Sweetness reminiscent of pineapple, pear, and lychee, and a firm rice flavor. The yogurt and cream-like aftertaste, pleasant bitterness, and refreshing sharpness come together in a well-balanced sequence.
The quality of this wine is nothing short of amazing.
With or without aging, it is as impeccable as ever.
Opening souvenirs from the Ise visit to Ise!
Limited edition sake from ZAKU purchased at Morishita Sake Shop
The aroma is calm, 🍎 type fruity and lactic acidic.
The smooth mouthfeel spreads bitterness and acidity with a gentle umami flavor.
While the overall impression is clean and light, there is a slight richness to the flavor that lingers and can be enjoyed.
Unlike junmai sake, it is sweet, but this sweetness is smooth and the umami of the rice can be felt well ✨.
It goes smoothly to the aftertaste and has a nice sharpness.
Delicious 😊.
Polishing ratio 60
Alcohol content 15 degrees
Sashimi arrives and the sashimi 🐟️ with soy sauce is poured over it by Saku-sama.
There was no way it was not delicious 😋.
Hello, soumacho!
Saku-sama's Junmai sake is really good 😍.
I had Honochi for the first time this year and it was definitely a great sake 😋.
Sashimi and Saku-sama - how could they not go well together 🤤.
Hi ma-ki-😃
It was fruity, not like Junmai sake, but it washed away the smell of the sashimi nicely and brought out the flavor.
It was a wonderful combination 🤗.
Sushi Exclusive Zak
Deep sweetness and umami. Floating aroma of grapes mixed with a little acidity.
It has a thickening effect. The nose is thick and umami, with a sweetness like sugar, and a bitter umami mixed with alcohol, which gradually leaves the nose.
The second half of the taste leaves the mouth watering. It is also dry.
There is a roughness on the tongue, and the bitterness and a little bit of sweetness linger in the aftertaste for a long time.
Tuna oil, good for removing the fishy smell of shrimp.
Not so good with white meat and salmon.
It feels clean but a bit characterless. Should I have chosen a higher temperature?
No. The flavor seems to show up better if the temperature is not too low. It seems that it is better not to chill it too much. It tastes better when it is a little cold.
