My favorite sake from Sakata, Hatsuson no Kouga is a star.
I have been a Sakata sake fan since I made a trip to visit the Ken Domon Memorial Museum. It is made from 100% Dewa Sanzu. It has an outstanding flavor with no bitterness. I served it with sashimi of sardine and arajiru (soup) made by the chef. Fig and sardine salad 🥗. The salad is a great way to enjoy the dish.
The last sake of the day is a very special one, Hatsuson. It is a Junmai Daiginjo with a Dewa Tsannin polish of 45.
It has a gaseous feel. Juicy.
No, I love this raw feeling!
FUNAMAE: Freshly squeezed, unblended sake that drips directly from the tank mouth when the sake is pressed in the tank.
Rice used: 100% Dewa Sanzu
Rice polishing ratio: 45
Alcohol content: 16
Yeast : In-house yeast
Sake meter: Not disclosed
Acidity: Not disclosed
Higashi Azabu Ichikawa
I had never had much experience drinking a sake made from a sake brewed using the "ikuhashimoto" method, but the taste was well-balanced, with just the right amount of acidity and umami.
It has a strong flavor, but it does not linger too long, so it is just right. I think it would go well with a strong flavored meal.
It was available at Takashimaya at a discount of one yen per shareholder.
Rice sweetness, mildly pineapple, mango, and a sweet caramel-like aroma are also present in the back.
The taste is dry, and the texture is not smooth, but the acidity of the sake's sake yeast makes it go down very quickly without tiring.
I was not a fan of gift-priced Junmai Daiginjos, but this is a drinkable Junmai Daiginjo standard, comparable to Daishichi's Minowamon.
It is really delicious.
