I was going to buy Tagaji.
I was going to buy Tagaji, but I can't because my fridge space is filled up with one bottle.
I'll have to give it up 😔.
What about the next door neighbor, 18 Mori?
Same rice, almost same specs
How does it taste?
Ginjo aroma is quite prominent
Brilliant!
The sweetness is well pronounced
Fruity and modern
Different yeasts give it a different character.
They are brothers with different yeasts.
Temperature 5°C (room temperature)
Taste 80
Color Almost colorless and transparent
Nose: Brilliant and fruity.
Taste: Tasty, but the aftertaste is heavy and leaves a slightly bitter sweetness.
Overall impression: Not bad, but not to my taste. It says "Junmai Daiginjo," but I didn't feel that much of a Daiginjo flavor.
At a local tavern.
The first impression on the palate is strawberry or pineapple. The taste is full after that, with little acidity, and it is delicious, with the impression that it disappears quickly.
Sakewa Post Cleaning 🧹.
Here is my October drink.
It was delicious but for some reason I didn't post it yet😅.
It's "Juhachimori Asahi Junmai Daiginjo" from Juhachimori Shuzo in Kurashiki City, Okayama Prefecture.
This sake was recommended to me by Haretoke, a liquor store in Fukushima, Osaka, when I was in the mood for a gorgeous sake with a gorgeous aroma.
I bought it because I also like Asahi rice sake.
Asahi rice is edible rice.
It used to be called "Asahi in the west" and "Kamenoo in the east" and was synonymous with delicious rice.
Because it is not sticky and does not lose its flavor even when cold, it is valued as rice for sushi, and its characteristics also make it suitable for sake brewing.
Like Omachi, it is one of the representative rice of Okayama, and the "Asa-nichi Rice Summit" has been held since 2018.
This is a limited edition, direct-draft, unfiltered, raw Junmai Daiginjo brewed with a 50% milling ratio of Asahi rice from Bizen Akaban Akabanzaka, using 1801 yeast, which produces a large amount of ethyl caproate and isoamyl acetate.
The aroma is gorgeously sweet with an overflowing of cap-iso.
The clear sweetness is beautiful and the gentle and pleasant acidity spreads along with the gorgeously sweet overtone.
It has a beautiful sweet taste with a gorgeous aroma and a sense of transparency, and is quite a favorite.
Good evening, bouken😄
This sake is delicious ☺️ I remember that the bottle design is rather old-fashioned, but the contents are gorgeous, light and stylish 🤔.
I'm also interested in Tagaji as well!
Good evening, Aladdin 😃Hats off to you as always for your detailed explanation. It's my first time to 18sheng, so I'll try to get my hands on it when I come across it. ‼️ Thank you so much for your involvement this year. I hope to see you again next year😊.
Good evening, Mr. Wakata😄I think both Juhachimori and Asahi rice sake are delicious, so please give them a try 🍶.
It was fun to exchange a lot of references and information with you as well. ☺️ I look forward to working with you next year and beyond 😊.
Purchased at a sake shop.
The sake brewery is a rising star in the sake world. A new star sake brewery, Juhachimori Sake Brewery.
Extremely rare.
Cold sake.
Aroma like tropical fruits.
Slightly gassy with a strong impression of sweetness. The taste is smart and smooth, but there is a lingering sweetness on the palate.
It has a strong and unique flavor, but it seems to be addictive to those who are into it.
It is a taste that makes you want to eat something with it rather than just drinking it by itself. It is a good match for dishes with strong flavors.
Recommended for intermediate to advanced drinkers.
Today we have a local sake from Okayama in Okayama.
Fruity, slightly sweet and easy to drink.
Rice: Asahi rice, grown in Okayama Prefecture
Asahi rice, Polishing ratio 50%.
Yeast used: Kyokai 1801
Alcohol percentage 16
Sake meter degree -6
Acidity 1.8
Juhachimori Yamahai Junmai Omachi
November 3, 2023
Omachi Yamahai Junmai that has been stored for a long time. The aroma is sweet with a hint of maturity. When tasted hot, the acidity spreads first, and the finish is crisp.
