Polishing ratio 50%. Alcohol content of 17-18%.
It has a refreshing taste. It has a sweet rice flavor and a fruity aroma, but it is not too strong and passes through the nose smoothly.
The "G" at the end of the name seems to be the G of Saitama G yeast.
The top aroma is fruity and subdued.
In the mouth, it finishes with a refreshing sweetness and a hint of sourness.
The red label seems to be sold only at retailers.
It was delicious 🍶.
The taste is sharp. The fruity aroma reminds one of pineapple. It has a delicious flavor, but it is easy to drink without leaving too much residue on the palate.
I tasted it at room temperature and then had it hot. It has a very strong umami and acidity, so we thought it would be better balanced if it was heated up once. It was a great decision.
Opened a chilled bottle. Even when chilled, the fruity aroma spreads. The aroma is slightly sweet like pineapple and strawberry. As the temperature rises, the aroma becomes more pronounced. It is surprisingly dry, although I thought it would be quite sweet. The label on the back of the bottle states that the sake has a sake rating of +4. The aroma is sweet, but the dryness is not bad. The taste leaves a sour and astringent aftertaste, and to tell the truth, I would prefer a refreshing sake without such a taste.
Detailed date on label. January for brewing, February for the top vat, and April for shipping. It sleeps at the brewery and the liquor store for a little while.
The temperature is from room temperature. The aroma is mild. Just a little pineapple-like.
When you drink it, it is thick and has quite a bitter taste, but it is not bitter, and the umami expands together. It is not sweet.
The bitterness and umami stay and gently and gradually pull up.
When cooled, the bitterness becomes less bitter than at room temperature, and the umami is felt while entering the bottle a little lighter, and the bitterness gives it a sharp edge. This is my personal preference.
On the fourth day, we tried heating the sake. Again, the bitterness fades. At 40°C and 45°C, the taste is similar, but at 50°C, the alcohol is a little stronger.
The umami is strong (not very full-bodied) and balanced in a strong direction. There is some bitterness, but it diminishes when the wine is cooled or warmed.
It is not a matured type, but it is mellow and quite easy to drink. Naturally, it has not lost any of its richness during the four days it has been on the bottle.
It is hard to decide whether to classify it as modern or classic, but since this is a junodai, the brewery as a whole must be in the classic direction.
Kameko-Kabishi Junmai-Ginjo Unfiltered Nama-Shu for 3080 yen
Today's snack is crunchy cheese zucchini and jaga mentaiko.
After opening the bottle, the aroma is of a gentle, gorgeous, delicious sake. The initial attack is full of sweetness like that of wasanbon, followed by bitterness and spiciness that stays with you for a long time and makes you enjoy the lingering aftertaste. There is no sense of fizziness at all, but the bitterness and spiciness that comes gradually lingers in the mouth. I found a delicious sake at a good price 😊.
