Special Junmai Unfiltered Nama Sake
Sake rice: Anjo Wakamizu
Rice polishing: 60
Alcohol: 17%.
Anjo sake in a distinctive newspaper-wrapped bottle.
Slightly dry, unfiltered, raw sake. It is refreshing and delicious 😋.
☀️
Nagoya Junmai SAKE WEEK
The brewer at this booth seemed to like to talk a lot and we got to hear a lot of stories 😆.
He told me about the price of sake rice 😄.
Sake 🍶.
It won the gold award🥇 at the heated sake awards 👏.
The color is amber 🟠.
On the palate, it's a purely dry strain with a sense of maturity.
It has a thick, robust rice 🌾 flavor and is a royalty.
It was a sake that you could feel the life of its creator 🍶.
It was getting dark and we ran out of tickets, so we decided to leave the venue and head home 😆.
After the initial sweetness of the rice, the bitterness and tangy strength of the alcohol give it a strong character, and I thought it was a sake for a slightly selective drinker.
It was warmed to lukewarm because it was awarded the gold medal for warmed sake.
Hmmm! It's a taste that you may or may not like.
It has a peculiar taste😅.
This is also an experience 😊.
I want to know the taste of various alcohols and find my own special one: ✨️
Lactic acid origin, acidity, and smoky(?) flavor typical of Yamahai. It has a smoky(?) flavor.
The sweetness is moderate and the body is light.
It is a classic but light Yamahai, a type not often seen.
At Sumiyoshi, a famous kishimen stand-up restaurant. It asserts itself without losing the strong miso flavor, and I love the feeling of drinking local sake.
Daiginjo only released at the Anjo Tanabata Festival
35% polished rice
Purchased straight from the barrel
The rice is Yumeginko, a cross between Yamadanishiki and Wakamizu from the Gohyakumangoku lineage.
The aroma is well developed, but not fruity.
The finish is typical of Aichi Prefecture, where the umami of the rice is well conveyed.
Yumeginko has a sharpness, but this time it has a woody aroma or a lingering cloying taste.
It has more umami and roughness than most daiginjos, so it is more of a food wine, and is best with dishes that use miso or sashimi.
Recommended to be served cold.
A wide-bottomed sake bottle is better than a wine glass because of its acidic aroma.
