Takashi Junmai Daiginjo Kurokin
Umami sake with a dry taste.
It seems to spread more when heated than cold.
It has a strong sense of umami, bitterness, and alcohol.
More suited for eating than drinking alone.
Memorandum: 23rd
At the usual restaurant.
It was an aged sake brewed in 2017.
Degree of alcohol content: 17%, Rice polishing ratio: 40
100% Awa Yamadanishiki Tokusyu (produced in Tokushima Prefecture)
Sake degree: +6, Acidity: 1.8
Amino acids: 0.75
Yeast used: Kumamoto yeast
Number of days in mash: 34 days
Takashi drank at Odawara Kamaboko Dori Vitalization Council [Autumn Sake Ajiwai Tour - Junmai Sake from 13 breweries]. This sake is also very tasty. It can be found at liquor stores in Tokyo from time to time. The last three were a fitting finale to the lineup.
It was an enjoyable time.
