I suddenly remembered drinking it in the past and looked for it in hopes of a reunion... I had no idea it was so hard to find 💧.
It seems to be carefully crafted on a small scale: 🙇♂️
It doesn't say so on the label, but it is shipped fully aged and the taste clearly shows it 😌.
It has a complex nose of brown sugar, cream, etc., like an old wine. The mouthfeel is smooth, but it finishes with impact. ⚡️
It does not have a strong sense of maturity, but rather a fresh impression, and as soon as you think it is unexpectedly light ❔, the umami slowly rushes in, and the bitterness is not so strong, but it is still very strong in the lower esophagus... 😯.
After that, the bitterness lingers in the oral cavity: 〰︎
It goes really well with chicken liver 👍
It was easy to expect it to warm up, but the higher the temperature, the easier it becomes to drink ❕.
And the more you raise the temperature, the easier it gets to drink ❕ and the more it consistently radiates character without losing its backbone... it's a strong sake ✨.
I was actually able to get a bottle of the raw sake as well. Very much looking forward to it😊.
It has been a long time since I was able to obtain it, so I cherish it little by little. The last time I tried it with rice miso, it was a wonderful collaboration. I wonder when I can get the next one.
Junmai-shu brewed with home-grown Omachi rice from Tokushima Prefecture
The rice is rich and powerful, with a deliciously sour, pungent, and spicy taste.
Personally, I recommend heating it up.
Full rice flavor. You can feel the Asahi Wakamatsu character.
Yet, it is gentle and mild, and has a good sharpness.
It seems to be an ordinary sake, but it has a different taste.
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
The mouthful of rice flavor fills the palate with sourness.
The sweetness is strong, and the flavor has a sense of maturity.
The lingering finish is rather long, with a hint of bitterness and acidity, finally returning to the rice flavor to finish off.
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
Despite the translucent aroma, the palate is overwhelmed with the delicious flavor of rice.
The milky flavor derived from the acidity and the gentle bitterness make this sake more than just a strong sake.
I am glad that the sake has been aged in a refrigerator for six months to give it a finish that I like even more.
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
I had it warmed up (lukewarm to human body temperature).
When it cools down, it is a little spicy.
It has a deep flavor that can be enjoyed with any snacks.
However, it may not go well with strong snacks...?
It has a slight amber color.
It has a gentle and mild taste that relaxes the body.
★★★★
Sake from Naga-gun, Tokushima Prefecture.
Standard product.
Fire-watering.
Polishing ratio of 70 percent.
It seems to be made from Omachi rice.
Filtration is said to be minimal, so the color is slightly brown.
The taste is strong, rich, and mellow.
It tastes as if it has been aged.
People who like Shaoxing sake, old sake, and barrel-aged Western sake may like it.
I drank it at room temperature, but it is absolutely delicious hot.
I wonder what kind of food it would be good with.
Oden (Japanese-style stew)? Maybe cream cheese would also go well. Or maybe tofu paste would go well with it.
Wakamatsu? Tokushima.
A little expensive one. Freshly opened.
Mellow aroma with a sense of maturity,
The aroma and taste are both uplifting, but not too much,
It is a firm-bodied rice flavor with acidity.
The rice is delicious! (Umaa!
Sweet banana-like aftertaste.
It seems to be a hit with those who prefer a firm body. Delicious.
Taste 4/5
