The first long rarity
When I asked the clerk at the liquor store when I bought it, he said it had a slightly aged feel and recommended warming it up if you want to drink it.
However, at first I didn't listen to him and had it cold. Wow! The light sweetness and cold maturity are quite peculiar, and the umami is only slightly perceptible. Not quite to my taste?
Then I tried it warmed.
Oh? What is it? The sweetness and umami opened up, the sense of maturity settled down, and it was delicious! The satisfaction comes from the robustness of the cut.
Well, the waiter was right.
Don't abuse me, I said so without permission!
〜A trick played on me by my grandfather...
Thank you very much for the food!
Chochin Junmai 60 Yamadanishiki from Tsushima City, Aichi Prefecture, warmed up. First time to drink it but it was delicious and juicy warmed up. Delicious!
Sake of the Day
Chochin
Bizen Omachi 50
Unfiltered unpasteurized sake
Rice：All Omachi rice produced in Okayama Prefecture is used.
Rice polishing ratio: 50
Alcohol content: 17 to 18 degrees Celsius
Acidity: 1.8
Polishing ratio 50
Lees ratio 50
Acidity 1.9
After pressing, the sake is allowed to settle out the lees and the supernatant is carefully pumped directly into the bottle.
The refreshing taste in Chochin is said to be characteristic of Yamadanishiki.
It's Chochin Junmai Ginjo 50 🍶.
I bought it in April and let it sit for a long time😅.
The first aroma is sweet with Chochin's unique flavor, as you can tell if you have ever had Chochin.
It has a full-bodied flavor and sweetness that is typical of Yamadanishiki.
However, because it is only 50% polished, it is not so complex and elegant for Chochin.
The Daiginjo of Chochin that I drank last year (not yet posted) is more elegant than this one, but personally, I think that Chochin is a sake of umami including complex flavors, so I prefer it without much polish.
If you want to drink the same 50% polished sake, I recommend Bizen Omachi 50, which is full of flavor.
It was delicious 🍶✨
