....... 4.
Impressions
I think it is easy to drink for a 20 year old wine.
Memo
Information
Kyokuho Daiginjo Omachi Old Sake
1992
Polishing ratio 50%.
Degree of alcohol content 17-18
Temperature
Cold
The first sip is a bit sweet or fruity. It is a strange sake that becomes more refreshing as time goes by.
I have rarely had Hiroshima sake, but I enjoyed it.
protagonist who has fallen into darkness
Gin-UTA- is a collaboration between three Hiroshima sake breweries, each of which prepared two bottles, one spherically polished and the other shin-gin polished (flat polished), for a total of six bottles in the set. I bought it to compare the drinks.
Asahi Hou's Shin Gin Seibai has a mild, cotton candy-like sweet aroma. The mellow attack gives way to a gentle sweetness, followed by a distinctive kumquat-like overtone. It then turns spicy and bitter, and finishes with a lingering aftertaste that lingers for a long time.
A movie-like development comes to mind, in which the main character, who was leading an ordinary life, has his life suddenly changed by one thing and falls into darkness. That darkness is deep and long.
★★
rival
Gin-UTA- is a collaboration between three Hiroshima sake breweries, each of which prepared two bottles of spherical polished rice and two bottles of shin-gin polished rice (flat polished rice), for a total of six bottles in the set. I bought it to compare the drinks.
The Kyokuho spherical polished rice has an aroma reminiscent of fresh pineapple. From the mellow attack, sweet and sourness like fruit juice spreads. At the same time, bitterness appears in parallel. As it is, the sweetness and bitterness are felt while the spiciness is felt and slowly fades away.
The development is like a movie depicting a battle between a mild-mannered protagonist and a hard-headed rival. It is not easy to win the battle, and a development that is drawn out toward the end of the game comes to mind.
★★★★
Cold.
Paired with grilled sweetfish.
Actually, the best food in the world is grilled sweetfish, but the taste is totally different between wild and farmed ayu, so if you have only had one and don't like it, please try both. I love both.
I love them both.
It is made by a toji who lives near the river, so it goes very well with river fish.
The aroma is soft and sweet on the palate, but there is a sourness afterwards that leaves a clean aftertaste.
I also had it with octopus with celery sorbet, which also went well.
But the sweetfish is the best.
Rice → Hachitan-Nishiki
Polishing ratio 60
Sake degree→+4
Acidity→1.8
Degree of alcohol content→16.5
for recording
It has been a few days since I drank it.
I got the impression that it was muddy, mellow, and lactic acidic, but also clear and delicious.
At a restaurant in front of Okayama station, Tabito.
The second cup of sake was served, which was not on the menu, and it was also the first to open the mouth. We toasted together with the owner. Thank you very much for the food and drink.
★★★★