Following the Junmai sake, we welcomed Junmai Ginjo🍶.
It seems to be a direct pumping type as it is labeled "gas residual".
The rice used is 100% domestic rice.
Polishing ratio is 50% of Daiginjo-class rice.
Alcohol level is 15 degrees.
Specifications: Junmai Ginjyo freshly pressed raw sake
When the bottle is opened, the first aroma is of green apples. The nose has a fresh sweet fruity aroma like lychee and muscat, with soft lactic acidic nuances.
When poured into a sake cup, it is clear and has a very slight bluish color. Fine carbonation can be seen. It is a smooth sake with a moderate thickening, but it contains umami.
When you take a sip, the slightly sweet green apple, muscatel, and lychee-like fruitiness comes first, followed by a refreshing acidity that is light and juicy. A layer of rice-derived umami spreads out afterwards, which is not too heavy. The aftertaste has a slight sweetness from the rice, and the acidity tightens the taste, giving it a refreshing finish.
Since it was served at nearly room temperature, the umami of the rice can be felt even more, and the umami and sweetness spread out all at once, allowing the sake to be drunk in a relaxed manner.
The 5th Shinmae Festival, the 5th Kanno Thanksgiving Mie Shinshu Festival (2)
Just at the far end of the venue from the reception area, in front of the Shinyo-kan stall area, there was a lineup of other sake from Tohoku, including Shinsei, so we drank them one after another.
◉AKABU Junmai NEWBORN
Fruity, with a firm acidity and umami, it is still delicious.
I didn't get a picture of the label...
Another year, another sword red samurai: 🗡️
Modern construction that doesn't fall apart after a few days of drinking.
I really want to buy these things in a bottle (not possible due to space).
9.4
Is the sweetness stronger than usual? When you put it in your mouth, the sweetness of Wasanbon, banana, and red grape-like aroma spreads in your mouth. The sharpness is medium and simply delicious.
Maybe it was because it was kept at room temperature while traveling, but after the second day, the banana-like flavor was stronger and the freshness was a little faded, so it may not have been as good.
Impressive sake with a delicate sweetness and melting mouthfeel 🍶.
Compared to other Akabusu, the sweetness of the rice is so delicate that I drank it in gulps ^^;;.
I am glad to have more opportunities to taste sake made with Sake Mirai developed by Takagi Shuzo: ☺️
AKABU Junmai-shu New born.
Well-balanced fruity aroma of white peaches with good cap and iso.
It has a soft gasiness, fresh acidity, juicy umami, and a gentle yet lingering sweetness.
The sweet and delicious mellow flavor is also thick, but the gasiness and acidity seem to balance it out.
The slight bitterness in the aftertaste, combined with the clear acidity, seems to make it easier to drink.
It's been a while since I've had this, but I think people who like it will like it.
