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
Yamada-Nishiki, Omachi, Hachitan-Nishiki.
The spiciness comes quickly.
The richness of the umami flavor comes in quickly, and it remains rich and deep until the aftertaste.
Chochin 2022 SUMMER JUN 3BY Junmai Unfiltered Nama-Zume
We had this at our favorite izakaya, which we hadn't visited for a long time. The label has quite an impact. I had an image of Chochin as having a strong flavor and being good for warming up, but this sake was easy to drink and refreshing, just like a summer sake. It was like a cream soda without the sweetness.
This time I went to Jodogahama and took the Sanriku Railway 🚃. Jodogahama was a really beautiful beach and sea 🌊I paired this with some Miyako fish I bought there: 💁♂️
Let's start with the nose. It has the aroma of rice ears, which is typical of sake, and the sweetness and acidity of rice. It has a dry, crisp, umami taste that goes down your throat nicely.
First, it is served with sashimi. I paired it with aburame, sui, and octopus, respectively. Aburame and octopus went well together. I think the sui is too elegant and is slightly overpowered by this sake.
Next, I paired it with dried sardines. The large, fatty sardine and the pickled radish increased the deliciousness of the sake. The more the cups of Chochin are piled up, the better the chemistry will be👍.
Rice] Yamadanishiki produced in Awa
Polishing ratio】65%.
Alcohol content】16度
Sake meter] +9.5
Pickles] Dried sardines and sashimi from Sanriku Miyako
Price including tax] 2,060 yen
Refreshing for a chochin. It is indeed a summer sake.
However, it is a quintessential Chochin.
Rice aroma, acidity, and bitterness.
Raw chili flavor.
It is good with cured beef ham.
It is Chochin Junmai 60 Gohyakumangoku 🍶.
I was saying last year that Chochin is delicious 😤, but this is my first time to drink Chochin this year 😂.
And drinking outside😅
The first aroma is slightly sweet.
It has a beautiful sweet taste like Gohyakumangoku, but I think it's less sweet than last year.
Maybe it's just that my tongue is numb after 3 houses.
It was delicious 🍶✨️
