I bought it at a department store where the brewery was having a tasting event. It was 100% Omachi, although it was not clearly stated. The brewery is said to be the one that started the reintroduction of Omachi cultivation.
The acidity is really clear, so I served it with fried oysters and tartar sauce. Even so, it has a solid taste of Omachi + Namo yeast that does not lose out.
The acidity is very strong, like yogurt, but you can easily pick up the ginjo aroma if you are aware of it. However, the ginjo aroma is not strong and is slightly like banana and green bamboo.
Although it is a junmai ginjo, it has won a gold medal for heated sake, so we tried heating it to lukewarm. The acidity from the sake's origins weakened and the sweetness of the junmai and the omachi flavor came to the fore. The ginjo aroma has completely disappeared. The bitterness has also appeared, so it would be better to warm it up to very lukewarm.
In conclusion, it would be well-balanced to drink it at around 12 degrees.
Yogurt, white bean dumplings, mushrooms, hinoki cypress
banana, green bamboo
The aroma is not that great.
The first taste is sweet and then spicy.
The rice is taut.
It has just the right amount of umami, and it cuts through quickly.
It has a straightforward, medium-dry taste.
It is good. It goes well with the nameko mushrooms.
Degree of liking ☆3.5/5
Ueno Fish Restaurant
The eleventh drink is 💪 for "Sake Ichijuji".
Aroma is robust and strong with a sense of rice.
The mouthfeel is almost sugary, pettiness + sweetness. The spicy and astringent taste that comes soon after is a nice accent.
The savory flavor, which somehow has a crustacean-like feel to it, is also addictive and delicious!
SAKE JAPAN EXPO 2024
Held near Tokyo Station. I forgot to take a picture of the poster, so I borrowed it from the website.
The ticket 🎫 was the last one.
I chose a limited edition sake for the event because I had never had one before. ❗️
The sake rice is Akaban Omachi.
It's written very clearly on the label, so I'm sure it must be 😆.
I don't detect any aroma.
It is very sweet on the palate.
The acidity is also strong.
The mouthfeel is light and watery.
The sweetness and acidity are both assertive, giving the sake a unique character.
Summery acidity and minerality.
Slightly blue peach flavor.
Light rice and fruity.
Crisp taste.
It matches well with the impression of a single line of sake.
Delicious.
Oysters are a perfect complement.
Ueno Uoso
Bizen tasted sake from Akasaka.
I bought it at a direct sales place along with a sake manju (Japanese sweet bun).
It has a full but cool mouthfeel.
It is rough, but has a refined taste.
The sake brewed by the head brewer of Akaban Omachi was truly delicious.
After work, I had a nice drink in the company's guest room.
Akaban Omachi brought back from Okayama.
A delicious Junmai Daiginjo.
Raw material rice: Omachi rice
Rice polishing ratio 40
Sake degree +4
Acidity 1.3
Alcohol content 15
