Daishichi Junmai 69%, 15%, 720ml, 1,390 yen
In my mind, this sake represented the image of "Namo Hashiroshi". They have been using pure rice and making sake since the 1950s.
The taste is stable. The astringent taste fits well with food, and the acidity is typical of Daishichi.
To be honest, I am not good at the acidity of Daishichi's sake, but it is unquestionably Daishichi that is the standard for the taste of my world's sake.
Every year, I feel like I understand the greatness of Daishichi more and more.
However, how many people can tell the difference in taste between the regular rice and the super-flat polished rice?
Rating 3.9 (out of 5.0) 20231115
Sake degree +4.5
Acidity 1.6
Rice used: Gohyakumangoku, etc.
Rice polishing ratio 69
Alcohol 15-16%.
The deliciousness of old sake has reached its peak!
Daishichi" is a sake that does not pursue the freshness of new sake, but rather withstands the test of time and blossoms with maturity.
I wanted to buy a bottle of "Daishichi Rare Vintage Junmai".
I purchased it!
10 years old sake of the 2014 brewing year
It is said that by aging the junmai sake in the cellar without filtration with activated charcoal, the original strength of the sake can be fully enjoyed.
Beautiful amber color.
Fine texture on the tongue.
It is round and full to the fullest.
The pleasant aftertaste is impressive.
By taking its time over time, it has begun to climb to a higher level,
It is a Junmai Nama Hashiroshi that has been stored for 10 years and has begun to climb to a higher level.
At the usual restaurant
I was wondering what to drink last.
I was wondering what to drink at the end of the night when a senior sake master I was drinking with recommended
He recommended a wonderful heated sake.
I had never had an aged Junmai sake blend before.
I had never had an aged Junmai sake blend before.
I was expecting a complex flavor,
I was prepared for a complex flavor, but it was a very good sake that simply conveyed the deliciousness of the sake.
I was expecting it to be complex, but it was a very good sake with a simple flavor. I was very pleased with the taste 😆.
Colorless and transparent with a yellowish hue, quite different from the standard Junmai-Nikahime
The aroma is powdery, reminiscent of shiratama dumplings, and has the lightness of a Jungin-rated cuvée in the higher price range of Daishichi's range.
It is mild with a graininess and little fruit.
The aroma is more like cheese than whey, and there are faint glimpses of cheese.
Sharp acidity
Mild, crisp bitterness and umami that is quite light for a Daishichi.
It is a fresh taste that is the opposite of Daishichi's character of robust umami and well spread bitterness, but it is a classic, modern and clean sake that has a lot in common with Daishichi.
Location Nihonmatsu City, Fukushima Prefecture
Rice type Gohyakumangoku
Type of sake Junmai
Polishing degree 65
Alcohol content 15°.
Sake Mother Unknown
Sake degree +3
Acidity 1.8
Rating (Scale 0-3)
(Item) Glass
(Aroma) +1.5, apricot curd, almond
(Appearance) Slightly yellowish crystal
(Taste) Slightly yellowish crystal
Body 2
Acid 2.5 Lactic acid, citric acid
Sweetness 1.5
Umami 2
Bitterness 1.5
Lingering Lactic acidity sticks around, rice flavor remains
Impression: Umami dry with strong lactic acidity
The aroma is subdued, but it has an aroma of almonds and apricot curd, perhaps originating from the sake yeast. The taste is also amino acidic and umami, but the lactic acidity is so strong that it sticks to the tongue until the aftertaste.
This is a must drink with hot sake.
Repeat Score 2.0
Oh expensive Daishichi, the cap is amazing.
The aroma is fresh and fruity with dry acidity and al
The texture is refined but the taste is umami. I quite like it as the richness without any cloying taste seems to amplify the umami.
The taste is not blurred even though it is quite cold, so the quality of the sake is like a thin macho with thin lines but high strength 💪.
Also, the cap is amazing.
