It is delicious with the full flavor of rice!
I drank Chochin Gold and Pink last week, but this one is the most popular.
It has a beautiful part, but it also has a complex flavor with Omachi-like qualities.
It will be Chochin's Junmai 60 Gohyakumangoku 🍶.
Junmai 60 also has a Hachitan-nishiki version, which is easily recognizable by the sticker as shown in the third photo.
The first aroma is slightly sweet.
In the mouth, it has a dignified and beautiful sweet flavor that is typical of Gohyakumangoku.
The sake has a beautiful quality, and the rice seems to be melting.
The sweetness expands further when it is heated up in a lenght and it is also delicious.
This Gohyakumangoku is one of the sweetest in Chochin's newspaper series.
However, for some reason, the sake degree, which is always listed on the label, is not listed for this Junmai 60 🤔.
I don't think it's negative by any chance.
Conclusion: Chochin is still delicious 😤.
Yesterday's omiyage.
Yamadanishiki, Omachi and Hachitanishiki.
Sweet aroma.
The spiciness starts in the mid-palate, and then the richness comes in at the end.
When served cold, the aroma is caramel and red apple.
The mouthfeel is sticky sweetness and richness like mirin (sweet sake).
To be frank, it is too thick to drink.
When lukewarm, the aroma is all caramel.
It has a strong sweetness and a sour aftertaste.
When heated, it smells like amazake, and even though it is very hot, the alcohol smell is not that strong.
The mouthfeel is light sweetness and sourness.
It is definitely better when it is warmed up, and it may even be better if it is heated up to the fullest.
Chochin "shinbunshi", a unique looking long chopstick wrapped in newspaper.
They use the local Chunichi Shimbun for the newspaper and wrap it carefully paying attention to the placement of the paper when wrapping it lol.
This time it is the Shinsinshi Yamahai Unfiltered Nama-shu!
It is a very peculiar sake even before you drink it!
Sharp pear aroma. A little banana.
Contains alcohol and crisp bitter piri piri.
The strength that is typical of the original sake.
The flavor is mellow and has a solid structure.
It has a long aftertaste.
It is also good with mackerel stewed in tomato sauce and raccoon-dog tofu.
