Tonight's dinner was
COEDO Beer 🍺 and Ogoosebairin.
It is a freshly squeezed Junmai sake.
The female toji of Saitama Prefecture is Ms. Sato, the toji of Ogosebairin.
My personal impression of Koshu Umebayashi is that it is not necessarily modern, but has a classical, orthodox impression, and is made through trial and error with an eye toward making sake that can be enjoyed with food.
This Shiboritate Junmai Genshu is
I was curious to see if it was really warmed up, so I tried it warmed up as well.
Surprisingly good👍.
Nigori (nigori) sake from the Ogoosebairin plum grove.
We thought it was quite a concentrated nigori sake and enjoyed it.
It is quite a thick nigori,
Basically, it is hard, dry, and dry.
It is soft, very sweet and tender.
Not just sweet, but sweet without any cloying taste. It has a very good and unique characteristic.
It seems to go well with nabe or strong dishes rather than sashimi.
I think it is good that there is such a unique brewery in Saitama.
Temperature Estimated 15°C (room temperature in winter)
Taste 70%.
Color Orangish yellow
Aroma It smells a little like old incense, which may be due to poor product management during the summer.
Taste In the mouth, the Lao incense seemed stronger and I could not taste it well.
Overall impression The original flavor is interesting, but I am not interested in revisiting it.
The aroma can be described as gentle and elegant, with a strong sweetness and a hint of acidity.
The taste is richly sweet and slightly astringent, with a lingering sweet-sourness and grape-like nuances.
The aftertaste is slightly bitter.
It is sweet but not cloying, elegant and very easy to drink.
Personally, I would like it to have more impact.
Rice: Japanese Yamadanishiki
Polishing ratio: 50
Yeast: MT-01
Sake degree: +5
Acidity: 1.6
Amino acidity: 1.1
Alc.: 15%.
A very good balance of tasty, sweet and sour.
It spreads slowly and gently in the mouth.
The sweetness is not unpleasant,
The umami is not too heavy,
The acidity is not too heavy,
The acidity is not overpowering, and it complements each other.
So you will never get tired of drinking it.
I found out that it is brewed by a female toji.
I would like to try the ginjo-shu as well.
It was very delicious.
Thank you very much.
Ogoosebairin Special Junmai Sake
300ml bottle
I have never drunk sake from this brewery before,
I drank this sake at a sake shop in Toda Park almost 4 years ago,
I was told, "This sake is made by a 28-year-old girl in Saitama. It's from Saitama. I have not had this sake since I bought a bottle of "Nakadaya" Junmai Ginjo at a sake shop in Toda Park almost four years ago.
Toji Sato is the first female toji in Saitama Prefecture.
I found an interview with Ms. Toji Sato in a relatively recent article on the website "Aya News".
https://sai-news.com/2023/05/05/sai-intro-32/
She says she has a special attachment to this special junmai sake. The following is a quote.
What we are aiming for is a sake that is full and has a light aftertaste as a food sake. The closest to that is Koshu Umebayashi Special Junmai Sake.
It was this special junmai sake that first changed the label to a plum blossom design. It is a product to which we have deep feelings.
It is a sake made with Saitama's sake rice, "sake musashi," so all the ingredients are local. It has a robust flavor, so we recommend serving it at room temperature or lukewarm (40°C).
Room temperature. Gentle on the palate, full-bodied and not heavy.
When warmed to lukewarm, it has an open element, a smartness, and a modern-leaning element.
Japanese>English
5
Brands from Sato Shuzoten
Ogosebairin
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