In summer, aji sashimi and cold tomatoes.
I will be serving Joyo, a locally brewed sake from Yamashiro, Kyoto.
This brand is sometimes seen at liquor stores in Osaka and Kyoto. It has the image of a sake for drinkers who are faithful to the basics and have a strong core.
Unusually for such a Joyo, I thought it was a good summer sake with a fizzy and light taste until about the third day after opening.
After a week, the taste became a quiet delight for connoisseurs and sake drinkers.
It is hot even though the rainy season has not yet ended.
This year's Joyo Aizan at Kiyamachi.
It is mild, but leaves a sharp acidity at the end. Delicious. Very good. Served with assorted obanzai.
Alcohol content 15%.
Ingredients: Rice (domestic), Rice Koji (domestic)
Ingredient Rice Aizan produced in Yoshikawa-cho, Miki City, Hyogo Prefecture
Polishing ratio: Undisclosed
Sake meter Not disclosed
One of the bottles purchased at the brewery on May 1
Slightly fizzy after opening.
Fruity acidity on the nose
Elegant and smooth sensation after passing through the throat.
I am not a fan of the "astringency" that I find in Joyo Shuzo's sake, but my impression has changed with this new sake. It gives depth to the fruitiness and is very tasty!
One of the bottles purchased at the brewery on May 1
Sweet and rich, but the aftertaste is surprisingly light and not cloying.
It has a strong alcohol taste and leaves a slight tingling sensation on the tongue.
Aromas of gentle muscat, cloves, and paint.
Smooth and slightly effervescent.
Sourness and a dense, long flavor. Gentle wateriness, firm astringency and bitterness. Good rice flavors.
Pair with Yose Tofu, Shrimp Cocktail, Caprese, Oden.