This is a ginjo-nama sake with a hint of lees. I felt the sweetness of the rice was maximal when I let it come to room temperature before drinking. I am currently serving it with boiled Nametagarei (flatfish), and it goes very well with it!
It is said that the name "tamago-mae-shu" comes from the fact that freshly brewed sake was drunk in front of a machine called a "fune" that presses the unrefined sake. It has a freshness typical of namaishu and a soft, mildly sweet aroma.
It is a gift. This sake has a hard, hard drinking image, but it is interesting because it is a Junmai Daiginjo.
The aroma is mild, but as is typical of Junmai Daiginjos, it smells strong.
When you take it into your mouth, you will taste a slight sweetness, followed by spiciness and bitterness. It is an elegant sake with a strong flavor, without the unpleasant sweetness that is so common these days. It can be served with anything, but it might be interesting with Chinese food. French cuisine may be a bit tough.
We received a delicious gift at the end of the year.
Rice polishing ratio 65%, alcohol 14-15%.
Color
Slightly yellow
Aroma
Gorgeous aroma of rice and pear
Taste
Normal to weak attack, light sweetness and acidity
Strong sweetness of rice, acidity with presence, and light bitterness, but the bitterness of alcohol remains in the latter half.
Aftertaste
Alcoholic bitterness remains
Good as a food wine
At first, it tastes like a classic sake, but it also has modern elements.
The sweetness and acidity are strong.
Modern sake with a strong sweetness and acidity.
At Hinoki-no-Sato in Yamagata Station.
Lactobacillus-rich sweetness.
Doburoku-like sake is good, but nigori (nigori) sake is also delicious.
It has an alcoholic taste and is quite voluminous.
It is very drinkable, but it is also light and delicious.