アラジン
My sake of the day 💁.
I finally got to drink a sake from a brewery that has been on my personal list of favorites for a long time!
Echigo Den'emon started full-scale brewing in R4BY after taking over the business.
Mr. Aoi Kato is the sole brewer, living in the brewery and brewing for all four seasons.
The brewing process is standardized: ultra-small brewing, 50% rice polishing ratio, ginjo-style brewing, 901 yeast, sake tank pressing, bottle heating, and a unique asymptotic asymptote-type regular fast brewing yeast.
I'm interested in this kind of thing: ☺️
Vesica Paisys GOZ this time 🍶.
The appearance is a fine and beautiful pale silver-white.
The aroma is youthful and fresh.
Unripe pear, princess apple, green melon skin, whey yogurt, and white dumplings.
Smooth and silky texture.
The rice flavor with a hint of whey spreads and flows smoothly, and the acidity like Japanese citrus comes with bitterness.
From there, the umami, including a refreshing bitterness, flows with a silky tailing and finishes with a crisp finish.
The finish is sharp and medium with a lingering astringent aftertaste accompanied by a soft bitterness.
Delicious.
It is completely different from the direction of my preference for dark mellow sweet umami, but it is delicious.
Someday, I too would like to encounter the kind of sake that makes the genes smile, which is what Mr. Kato is aiming for.
Japanese>English
ヒロ
Good evening, Aladdin!
I see you were able to drink Den-emon 😄.
It has a very original taste and I thought it was amazing 😳 when I heard that it is brewed by one person.
Aladdin-san raves about it too, so it's definitely a sake 🤩.
Japanese>English
アラジン
Good evening, Hiro 😃.
I was able to drink Den-emon 😊.
It was a nice sake that broadened my taste for sake, which tends to be sweet and tasty 🍶.
By the way, it's a small detail, but it looks like they recently switched from the asymptotic fast brewing method to the soft water Yamahai method 🙇.
Japanese>English
