The 2nd Yodobashi Umeda National Sake Festival ④.
I haven't had Kunizakari from Aichi Prefecture since I drank Toraji no Uta. Toraji no Uta was apparently a rare product that spread from Tsuruhashi in Osaka as an alternative to makgeolli.
◉Tokusen Kunizakari Handasato Junmai Ginjo
This sake is said to have won an award at the 2023 KuraMaster. It has a slightly burnt aroma. The rice flavor is concentrated and has a strong umami taste. It is quite my favorite and delicious. It is aged at a low temperature, but I was told that it is not aged to that extent. Also, the taste is a little tangy.
◉Kunikunimori Saika Natsu Daigin Daiginjo-genshu
A bit nutty, but well balanced.
◉Tokusen Kunimori Saika Junmai Daiginjo
A rather elegant umami, with a hint of acidity.
Kunizakari Junmai Toburoku
The rice graininess is still there, and although the sake is -30, it is not sweet, but rather a little dry.
The sake is not sweet, but rather a bit dry.
Preferred: ★★★★☆☆
Cold sake: ★★★☆☆☆☆☆
Cold: -
Lukewarm: ★★★★
Hot sake: ★★★☆☆☆☆☆ Hot sake
Mild on the tongue with a clean, crisp finish (more so when heated).
Edamame, sauteed eringi mushrooms with butter, processed cheese, toppogi
Monday is usually a day off for me, but since it's GW, I'm going to open it. Sake from my hometown, Handa. I got a bottle as a prize in a game at a meeting at the end of the year (lucky ✌️).
It is refreshing, light, and easy to drink. I can once again taste the power of the Chita Peninsula. Tomorrow is my day off!
7 points (wife 6.5)
Ingredients : rice (domestic), rice malt (domestic)
Rice polishing ratio : 55
Alcohol content : 15
Sake Degree : around 2.0
Acidity : around 1.4
Amino Acidity : around 1.1
Where purchased : Neighborhood supermarket
Silent when opened
No gas feeling
Slightly apple-like top-up
The same clean aroma as the first sip, mixed with the aroma of rice malt, the soft umami and sweetness of rice spread softly with a soft acidity, and it finishes quickly with a slight bitterness and the dryness of the alcohol.
It has a slightly dry, clean and flat impression, and is better served with a meal than as a stand-alone sake.
It went well with yangnyeon chicken, kimchi and kimbap that I bought at Lopia.
Sake with a lot of yeast appeal.
I think it's rare to find a sake other than CEL yeast 🤔.
It's 1801 yeast, so it's fruity and has a sweet aroma, but it's spicier than I thought it would be. I wish there would be more raw sake like this that can be easily bought at supermarkets.
I get the impression that it's pretty sweet when the temperature rises.
