Takayuu Junmai Ginjo Tokusharashi 3190 yen
Today's snack was pork cabbage nabe 🍲🐽🍲 and lopia coleslaw with celery leaves mixed in for extra bulk 😆.
Tonight we opened a bottle of this one: ‼️ and expected it to be very dry ✨The aroma is a bit ricey and a bit different from the usual ginjo aroma 💦.
The first attack is sweet and spicy with a rice-like flavor, so I think it's better to drink with meat or stewed dishes than with a light and refreshing nabe 😆 But after the second or third sip, you get used to it and it goes well with it 🎉.
3.5 The first bite was fishy, but while eating the crab, the fishy smell was removed and the crab was mellow. It was delicious along with the seasonal Kaju crab. Was the fishy smell due to the way the boar's mouth was washed?
I tried this sake because it is a rare sake from Tottori. The taste is quite peculiar right after opening the bottle, so there are different tastes. The acidity is very effective. On the first day, we had yellowtail with Tosa nuta, a combination with a strong habit, and it was a satisfying evening.
After that, the taste mellowed and it became easier to drink.
That being said, I would not recommend it to those who like a refreshing sake. If you prefer a strong sake, why not give it a try?
We have brewed a junmai ginjo that is more than dry. It is a sake with rice flavor and sharpness.
About the brewery
A hawk soaring in the sky
Kotoura Town, where Otani Sake Brewery is located, is blessed with nature, with the Chugoku Mountains, including Mt. Rice grown in this blessed land, melted snow water from Mt. Daisen, clean air, and cold winter climate produce "Takayou". The rice used is basically "Yamada-Nishiki", which is suitable for sake brewing, and "Tamakae", "Gohyakumangoku", and "Strong", which is a rare rice produced only in the Inaba area before World War II, are used according to the sake quality. Rice is a living organism, and even the same rice has different properties depending on the climate changes during the year, and is so delicate that its taste can vary even over the course of a year. For this reason, only carefully selected rice is used each year.
