Ayagiku Sanuki Olive Junmai Sake
Sake with a fruity and refreshing flavor with a robust rice flavor
Bronze medal in the SAKE category of the International Wine Challenge (IWC2021)
Gold medal in the Sake category of CINVE, an international sake competition accredited by the Spanish government.
Kinryo Setouchi Olive Junmai Ginjo
Winner of the Excellence Award at the 2020 Kagawa Prefecture Product Contest. Sanuki olive yeast" was created from olives grown in the mild climate of the Setouchi area.
Junmai Ginjo with a fresh, tropical acidity from the natural yeast derived from olives.
Made from 100% Kagawa rice, Oidemai. It has a sour taste, which is good for drinking in the hot and humid summer. The color of the sake is slightly yellow and it has a thickening effect.
Event.
Sake Fair 2024.
Each prefecture has its own unique booth 😄.
Kagawa prefecture had a selection of "Sanuki Olive Yeast" sake 😳.
The booth staff explained to me emphatically that "Kagawa is not only about Udon noodles ❗️" 😆.
Here is the sake.
Color is slightly yellow🟡.
Taste is sweet and sour.
There is also a sweet aroma wafting through the air.
The throat is mild.
The sourness remains and the aftertaste is clean & refreshing.
The finish is a lingering sourness.
A sweet and sour sake with a cohesive and refreshing taste.
I'd like to drink more olive yeast with a variety of sakes to gain more experience 💪.
Good morning, Hiro😄.
I had my first taste of olive yeast sake here last year and it was so good that my son bought it immediately 😉.
I've only had this one so far, I'd like to try some more 😊.
Hi, Tsubu, ☀️
Olive yeast is interesting 😄.
Your son bought it right away, he is very discerning: ❗️
Kagawa Prefecture is a big proponent of olive yeast, so other breweries should be on your radar too 😆.
The aroma is subtly sweet. The pleasant sweetness on the palate is typical of ginjo-shu, making it easy to drink, but the robust flavor will keep you drinking it for a long time.
From Ayagiku Shuzo, Kagawa Prefecture...
Ayagiku Junmai Ginjo Namaishu
This is one of the few "Ayagiku" series that is a pure sake type!
There are quite a few unpasteurized sake types, but there are not many unpasteurized sake types.
This junmai ginjo sake is made from 100% Kagawa sake rice "Oceto"!
Junmai Ginjo-shu is made in early spring and bottled as is.
The aroma on the nose is pleasant and refreshing, reminiscent of a fresh sake, and in the mouth it has a juicy fruity aroma reminiscent of melon, and the flavor of rice with just the right amount of flavor spreads out, with a core acidity typical of Ayagiku, a pleasant bitterness, and a good finish due to the slight sense of gas that still remains ♫
It has a good drinking experience, but it feels lighter than the alcohol content (17%), and is perfect for the coming season when well chilled.
It can be served with a wide range of meals, from light dishes such as sashimi and carpaccio, to dishes with a slightly stronger flavor such as meuniere and grilled chicken (salted).
Raw material rice・・・・・Ouseto 100% from Kagawa Prefecture
Polishing ratio・・・・60
Sake degree・・・・+2.0 (slightly dry)
Acidity・・・・・・1.9
Alcohol content: 17
