One of my most favorite sakes last year was AKABU's new Junmai sake.
I have seen Akabu's seasonal limited editions advertised at various distributors and sold out in no time at all.
For those of us who like the banana-like aroma of vinegar-iso-type sake that is drunk on ordinary days, it has always seemed like a substitute for Shinmai, as it was at the very edge of its premiere and not at a premium that could be obtained somehow if one tried hard enough. I think Junmai is a masterpiece that is too high level for everyday drinking and shows differentiation from others.
The sweetness is pleasant! What is this ten-fine sweetness? It is like good honey. A delicious or full-bodied sweetness. The bitterness appears relatively early on and the sake-like alcohol can also be felt, making it a so-called "junmai-shu standard," multi-layered but not overpowering. The main flavor is smooth, which makes it a rather beautiful sake.
I am wondering how much difference there is in the taste between new sake and year-round sake... but I hesitate to buy it because there are many breweries that have completely different tastes. But I would definitely like to drink it if I can find a place to drink it.
I took the liberty of rating it...
Aroma ★★★☆☆☆☆
Sourness ★★★☆☆☆☆
Bitterness ★★★★☆☆☆ ☆☆☆☆
Umami ★★★☆☆☆☆
Fruitiness
Degree of personal preference
★★★★★★★☆☆☆☆
For a junmai sake with a rice polishing ratio of 60%,
It is an easy-drinking sake with a refreshing mouthfeel like a daiginjo, but without the quirks.
It is a delicious sake and goes well with food.
AKABU Junmai Ginjo Amber
My favorite autumn sake from AKABU is now on tap🍶.
The usual sweet and juicy taste with an added mellowness.
It has a deep taste that you can enjoy with any snacks.
It is delicious. I love Akabu's interpretation of autumn sake.
Akabu's seasonal sake, one of last year's excellent seasonal sake. We were glad to have it again this year. It has a characteristic acidity and is easy to drink with a stable sake quality.
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
This is the second bottle of sake with my two brothers-in-law. The rice is 35% polished from Iwate Prefecture's premium sake rice, Yui no Kou. It was brewed at a low temperature for 3 hours. It has a gorgeous apple-like aroma with a hint of fragrance. The fruity sweetness and sharpness are wonderful.
Is this the first time you have purchased new sake? Petit fizziness. Apple-like aroma is rather subtle.
When you drink it, it has a sweet, minty, apple-like taste. There is a faint umami, a hint of bitterness, which turns pungent and finishes with a kick.
The sweetness is somewhat subdued and surprisingly sharp. The sweetness and umami are more pronounced on the second day, and the impression may be better. However, the bitterness also becomes a little stronger.
Corks open at noon before Christmas.
Clear with acidity and moderate sweetness.
The fizziness feels restrained.
It's a Swiss Chardonnay and really tasty!
It would go well with a Western-style Christmas dinner instead of wine, and of course, it is good with Japanese food as well.
I drank it with curry at lunchtime, so I'm going to enjoy it at night.
AKABU Junmai Ginjo NEWBORN
Rating 4.4
Rice used: "Ginga" from Iwate Prefecture
Polishing 50%, 15% alcohol content
This is a freshly squeezed, freshly bottled, seasonal sake. It has a fresh taste and well-balanced finish unique to this time of year. The aroma is fresh and sweet, reminiscent of apples.
A light mouthfeel with a gaseous sensation. The juicy flavor spreads gorgeously from there. The gentle, deep sweetness, beautifully rounded acidity, and a hint of bitter flavor blend together to form a wonderful balance. After swallowing, it gently lingers on the palate with a sweet aftertaste.
Perhaps because it has been aged for some time, it is not so gassy, and the sweetness is heavier. A rounded feeling. Middle-bodied.
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IWATE SAKE企画部は、「赤武（AKABU）」全23種類を飲み比べることができるイベント「最初で最後 とSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
