Yumeko, 55% polished rice
This is a classic wine for me to match with horse sashimi. It is quite yellow in color, isn't it?
The aroma of rice spreads softly.
I didn't remember it being this sweet. I thought it would be smoother. I feel like it has a stronger flavor.
The aftertaste is quite short and smooth. I think it goes well with meals.
Drinking it with others, I got the impression that many people disliked it because of its habitual dryness, although I thought it was dry.
However, I personally found it easy to drink and tasty, so sake is difficult to make.
This bottle was brought to us in August from Izumiya Sake Brewery in Koriyama City, Fukushima Prefecture. It is a ginjo-shu designed by Tsurunoe Shuzo for summer only.
The raw material rice is prefectural rice, mainly from Aizu, Fukushima Prefecture
Rice polishing ratio is 55
Alcohol level is 14
Sake meter is +1 to +2, slightly medium to dry.
The specifications are usually fire-quenched and stored in tanks. It is bottled before shipping.
The aroma when the bottle is opened is cool and refreshing without being too gorgeous, with a hint of fruity aroma like peaches and cherries.
When poured into a sake cup, it has a clear, clean, pale golden color with a smooth and silky nature.
When you take a sip, a slight, gentle sweetness lightly spreads in your mouth. It also has a strong rice flavor, and has a depth that does not end with mere sweetness. The refreshing citrus acidity and bitterness in the aftertaste tighten the overall flavor, and the crisp, clear taste makes it light and pleasant to the palate.
It is a light and refreshing summer gin that becomes more appealing when drunk cooled down to a crisp.
Take a sip of Aizu Chusho,
It is like the moment you come out of a convenience store in the middle of summer,
It is like standing at the door of a convenience store in the middle of summer, wanting to taste the cool air inside the store again.
The sweetness is slight.
It reminds me of those summer vacations when I used to eat shaved ice syrup, saying, "All flavors are the same in the end.
It is strange how the sake I drink as an adult brings to mind the silly discussions of my childhood.
The aroma is not overly floral.
It is as if at a summer drinking party in the literature department,
I'm like the guy at a summer drinking session in the literature department who says, "The swirl of mosquito coils is philosophical," even though no one is listening.
It's a bit tiresome, but for some reason I remember it later and laugh.
The Aizu Chusho does not come with a bang like a gorgeous fireworks display.
But sitting on the porch with a fan, a watermelon, and some unimportant talk makes the night pass by a little more special,
It makes it a little bit more special.
Sake is a drink that is surprisingly suited to a sense of humor.
Here's another mouthful.
Scent?
Cemedine smell?
Maybe because I didn't stir it.
It doesn't go away no matter how many times I drink it.
The taste feels like that too.
Finally, in the second half of the bottle, the taste settled down as the temperature increased and I could taste the sweetness of the rice!
I don't know the cause.
extensive knowledge
Alcohol content: 15 degrees Celsius
Sake degree: +2.0
Acidity: 1.3
Rice used: Yumenokou
Rice polishing ratio: 55
State：Heated
