Spent the New Year's holidays at my parents' house in Hiroshima 😊.
My first drink of the year was a Takekutsuru 🍶.
The cool label, which is not like Taketsuru, and the flat rice polishing, which I had never heard of before, raised my expectations, but it had a peculiar taste that might be quite different for different tastes.
The technique, rice, and sake derived from flattened rice polishing are collectively called "shingin".
Many people think of whisky when they think of Taketsuru. I am one of them.
The sake I drank that day was junmai sake. It is not as glamorous as today's sake, but it is a little dry and has the taste of traditional sake.
Thank you for the sake.
A friend of mine from Hiroshima came back home and gave this to me as a gift.
It's been a long time since I've had a Chiketsuru.
It is said to be flat polished rice!
It was served cold.
The aroma is heavy but round, which is characteristic of Chiketsuru's sake.
It is mature yet sharp, with a twang but also a gentle side.
It is not very wide but has a lot of depth.
When it is warmed up, the width remains the same but the depth increases.
The length of the flavor is short, but the aftertaste is long after swallowing.
The description says it is slightly dry, but I didn't feel it was that dry 🤨.
This year I thought I would aggressively try heated and aged sake!
To the uninitiated, it's very peculiar and surprising💦.
I tried heating it up, but the acidity became too strong and it was too much for me. I tried heating it up, but the acidity became too strong and it was too much for me.
I left it for about a week after opening it and it was delicious and easy to drink!
Hot sake of Chiketsuru. The smell of alcohol is strong when heated, though it is hard to tell with cold sake. When served with something else, it has a delicious flavor that makes you drink more and more.
I didn't know that Takekizuru had a draft sake!
I bought it right away,
Wow, wow, wow,
It has just the right amount of freshness and flavor.
This is the devil,
I'll be patient and let it last for 3 days.
I think the tonchan nabe style was the best match on the first day,
It goes well with a little bit thicker dishes,
I would like to buy this sake again if I can find it,
I would like to buy it in a bottle if possible, but they don't have it.
No beer for today.
Memorandum
Sake rice Yatan 35
Rice polishing ratio 65
Unique sourness and astringency on the palate. It has a nutty taste. The lingering aftertaste is moderately dry and fades away easily. It has a golden color, like an old sake. I drank it cold, but I wonder if heating it up would be the best solution.
If I drank it hot, the acidity and astringency would be more pronounced.
Flat-polished sake
Old sake jasmine tea color even though it is a pure sake
Surprisingly spicy and sour
I tasted it with sakataki on cream cheese!
Not my favorite flavor, but I thought it was interesting!
