It is not a Junmai Daiginjo, and has a lot of flavor. It was served cold, but it would also expand well when heated. It is a typical sake from Owari, Tsushima.
It has a Sake-rength of +12, but it is a soft, sweet, yet refreshing ginjo-shu. It goes down smoothly, and is perfect as a food sake that goes well with all kinds of food. It is also a little extravagant.
Sake of the Day
Chochin Meguro Omachi 50
Unfiltered Nama-zake
All Omachi from Okayama Prefecture
Polishing ratio: 50
Alcohol content: 17 to 18 degrees Celsius
Acidity: 1.8
I attended a tasting event last Sunday at Mii Inoue Sake Brewery, which I had not been to for a while recently, with Chochin's president (and chief brewer), Mr. Kuwayama 🍶.
The president told me a lot about Chochin and food pairings.
Currently, the company produces about 250 koku of sake, and the three types of Yamahai are made with No. 7 yeast, while the others are made with No. 9 yeast.
Now, here is my favorite Chochin light nigori (light nigori) 🍶.
The first aroma is sweet with a hint of spiciness.
When you put it in your mouth, it makes your tongue chili.
The instagram of Chochin shows that it was pressed at the end of March, but it still has some roughness 🤔.
It has a spicy flavor that is typical of Chochin, and the spiciness gives it a sharp edge.
On the second day, the spiciness is gone and Chochin's unique flavor comes to the front 😋.
I bought two bottles of Chochin because I love the light nigori so much, and I was so happy to take these 4 pictures.
Slightly green with the aroma of fresh rice.
Rice-umami by including it! (P.S.)
Texture is slightly light with minerality.
The sweetness is moderate and the acidity is sharp.
The bitter piri piri that tightens up the taste is also delicious.
The balance is refreshing.
It is deliciously hot and spicy!
Degree of preference 4/5
