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 🍶✨
Receiving local sake on a business trip to Aichi Prefecture.
I am happy to drink local sake when I travel or go on business trips.
Today, I had Chochin, a representative sake of Aichi Prefecture, with oden, which is slowly simmered in red miso paste.
This combination is really the best!
Chochin, which is full of amino acids and has a strong flavor impression, and oden with red miso are the best pairing.
I can't stop!
Thanks for your comment, Matsuchiyo! It was really great😊This was my first time drinking Chochin and it was very tasty! Now I will try to drink it a little warmer: ☺️
(vi) the number of glasses
...It has a peculiar taste. Easy to drink, but it has an old man's sake feel that you can't get rid of.
It is the kind of drink that makes you want a strong-flavored snack.
This is the end of my sake festival post: 🙌🏾
I withdrew from the festival at a comfortable point where I was a little short on drinks.
I grew up 💪(?)
Hi Mia 😃
I guess it's like a crowded train on your way home from work 😆 I'd love to chibi chibi with some roasted surume or something 😚.
I can see you've grown up when you finish 6 drinks tipsy 😅Did your husband stop you? I'm sure he didn't stop you 😁.
Yamahai 70, aged in a kura
Juicy and spicy. The quintessential Chochin. It is so juicy and spicy that it is mistaken for gas. It has a raw taste and can be enjoyed in various ways. Full-bodied. 90 points.
Sweetness: 3
Acidity: 3.8
Dryness:3.4
Hinted aroma: 2.8
As the label informs us, it tastes best when served slightly chilled rather than perfectly chilled 😙.
This was the sake distributor's recommendation of the day.
All of the small-lot Junmai sake brewed by the brewery's master brewers 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.
2090 yen
Classification: Junmai-shu, unfiltered, unpasteurized
Ingredients: Yamadanishiki from Hyogo Prefecture, Gohyakumangoku from Toyama Prefecture
Rice polishing ratio 60
Alcohol content 18%.
Storage method: Refrigerated
