Chochin Shuzo's "Chochin Hiyi-oroshi Hiyi-oroshi Junmai Ginjo Nama-Zume-Genshu".
All of the small-quantity production junmai sake brewed by the brewery's toji in Tsushima City, Aichi Prefecture, using sake rice from famous regions throughout Japan and subsoil water from the Kiso River, are highly regarded and popular, and have enthusiastic fans throughout the country.
This is the autumn limited edition "Hiyoroshi" from the "Newspaper Series," which has many fans among Chochin Shuzo breweries.
The sake made in winter is sterilized by fire in spring to calm down the quality of sake, and is shipped after one summer in the brewery when the sake has become mellow and full of flavor. It has a refreshing flavor that is typical of Chochin, and although it may still taste slightly spicy when opened, the flavor gradually deepens and the astringency is softened.
It is interesting to mature it in the refrigerator for a few months, half a year, or even years.
We recommend drinking it cold, where its beauty and elegant sweetness and umami can easily be felt, at room temperature, or even very tepidly warmed, depending on the person.
Rice: Hyogo Yamadanishiki
Polishing ratio: Koji 50%, Kake 55
Yeast No. 9
Sake meter degree +9
Acidity 1.9
Alcohol: 18 degrees Celsius
Best drinking temperature: 8-13 degrees Celsius
The third go-around was Chochin's Bizen Oumachi.
The brewer's son was at the restaurant.
He was helping the restaurant, taking orders and serving food! He was helping the restaurant so much that I thought he was a waiter!
The first aroma was slightly sweet with a hint of nama-shu.
When you put it in your mouth, it has the sweet umami of Omachi with a slight astringent taste that finishes it off.
I forgot to take a picture, but the Kame-no-o that was served with the free-flowing sake was delicious this year, with a moderate bitterness.
Chochin is still delicious.
4.5/5
Slightly sweet, but full of savory flavor. Salted caramel, Brazil nuts, shiitake, hay. It’s nutty and earthy with a little bit of saline and acidity. The mushroomy flavor is really nice and creates an interesting combination with the sweetness.
Goes particularly well with some savory snacks.
Sake of the Day
Chochin
Awa Yamada 65
Junmai Unfiltered Nama
Rice：100% Yamadanishiki produced in Awa
Rice polishing ratio: 65
Alcohol content: 19%.
Sake degree: +12.0
Acidity: 2.0
