Rice used is Gohyakumangoku
Smooth on the palate, with a moderate sweetness.
It is a light, dry sake with a classical flavor.
It is easy to drink.
I would like a little more punch, but this is delicious in its own way. ❗️
Telework Monday.
I decided to drink a "koten," which is a kind of food sake, to go with the motsu-ni (boiled and seasoned pork) I bought at a restaurant in Gunma. I've never had it before, but I decided to go with it based on my own image.
It goes well with the spicy motsu-ni.
However, my daughter complained that motsu-ni is too fatherly for dinner.
Why don't you make it yourself?
I had received the award ballot and information about the next term, but I hadn't opened the October bottle yet 😁.
#Both #Kurosawa and #Niigata Gohyakumangoku #Takaten were delicious as a sake with food 😊.
#Shinshu secret sake hanpukai 2024
#Jiji Sake Shop Miyajima
Sake degree -1, acidity 1.4, amino acidity 1.5, 49%, junmai daiginjo specs, 1,903 yen per quart, hitogochi, 1801 yeast.
The so-called Mie Special Aoten and Aka have not been tasted.
Shinshu Secret Sake Hanpukai 2024 Gold Course
Dry and ruggedly made. Some bitterness like bitter chocolate.
It rounds out a bit with time, but I'm still not used to drinking sake with such strong claims.
High Heaven First Take typeB.
As the name "First Take" implies, this is the first attempt at brewing a sake with Takaten's first rice, Gohyakumangoku, brewed with IY-3 yeast for the first time.
The aroma is mellow, with a hint of spicy nuance. The sweetness is restrained and the impression is light, but the aftertaste is full of umami and a unique, full-bodied bitterness. This is the first time to taste this balance, and it is truly a first-take!
Shinshu Secret Sake Hanpukai 13th bottle
From fluffy umami to dry taste
After a few days, it became rounder.
No clear impression but somewhat drinkable sake
☆☆☆☆☆
Shinshu hanpukai
Takaten does this kind of thing too 😯.
Sour aroma. When you drink it, the acidity is still there and the flavor comes through with a slightly old sake feel.
And complex sweetness in the back...
For better or worse, it is not like Takaten.
I feel a sense of relief to know that Takaten has the potential to make a modern sake if they want to, but I also feel conflicted because I want Takaten to be as rugged as Takaten is.
The joy of discovering a new Takaten
Suwa sake is not Masumi, Mikotsuru, Honkin, Kamito (Toyoka), Maihime, Yokobue, or Reijin, but Takaten (Shodaiyakiku...)
I want to say it strongly.
Such a cup of sake!
