During a trip to the San-in region, I was served a local sake in Kurayoshi. It was a refreshing drink, just the way I like it. I drank it in no time 😆.
I received this as a souvenir from Tottori.
I understand that "Strong" sake rice is only found in Tottori.
It is suitable for ginjo sake, but is difficult to grow.
As the name suggests? It is crisp and dry.
Otani Shuzo
Takayuu Junmai Daiginjo Aged Strong
This brewery is located in Kotoura-cho, Tottori Prefecture.
40% polished rice of "Strong" produced in Tottori Prefecture.
Junmai Daiginjo aged for 5 years.
Mild aroma, slightly sweet
rice flavor, and deep acidity.
It has a calm taste.
#Nihon-shu
The 9th Japanese Sake Festival @ Osaka Bay Tower (・ω・`)
Slightly ripe and dry with a smooth cut when heated.
I drank it hot first, but the firmness of the flavor did not collapse.
It is rounded when lukewarm, but you can enjoy the matured sweetness dry when cold.
First, it's light.
Sho
Tense, no sense of alcohol
Conclusion: Like Harushika, only dry with acidity.
It is good that it is super dry with a rice polishing ratio of 50.
I bought a bottle on a trip to Tottori and carefully selected this one to be low alcohol.
When I drank it at home for pleasure, it tasted like a really strong Showa-era sake. This was too mature for me. It was not to my taste.
The third cup is "Takayuu.
A clear aroma.
It is crisp and dry. It is a simple dry sake.
It has a hard and sturdy taste, which is typical of Tottori! It is similar to Akagisan and I really like the taste.
When the bottle is opened, the good aroma is strongly felt.
In the mouth, it has a clean taste with no peculiarities and no cloying taste. The sake has a slightly dry taste that goes down your throat 🍶.