Chilled
Mouthfeel: smooth, but not only easy to drink, but also umami.
Middle: Thick umami and sweetness, with a hint of acidity and a touch of alcohol.
Finish: A slight lingering aftertaste.
Hot
Mouthfeel: acidity, but still smooth and firm.
Medium Unlike Hiya, there is no acidity and it is delicious. Al-ness is still there.
Aftertaste: Heavy, including miscellaneous flavors.
Today we have a Saku no Seiki Namikage Junmai Daiginjo from Saku, Nagano Prefecture❗️
The aroma is of a complex brandy-like aroma of the yeast, ❗️ and after a sip it has a rich texture on the tongue, it tastes like brandy or an old sake with a complex flavor as if it has been aged for many years. ❗️ and looking at the bottle closely, it was shipped this year but bottled in January 2020, so it has been almost 5 years, and it was bottled 4 years and 10 months ago, so it is almost 5 years old. It's almost like a secret sake that has been aged for more than 5 years❗️ ambitious sake⭕️
It's been a while since I've seen so many light ones lately, so this is the first time I've seen a heavy one.
The color is quite golden.
It is shipped after about 2 years of aging in the cellar.
The taste is rich and thick.
It tasted like melon for a moment, but the sourness and astringency spread quickly.
I thought I was not good at this kind of sake, but I was able to enjoy it because I was drinking sake every day.
The delicacy of Junmai Daiginjo is preserved, but the taste has been matured for more than 3 years to add breadth and strength...click here🤗.
The taste is softly apricot, with a delayed, softly alty sensation, and the gentle but precise acidity characteristic of the sake yeast... I wonder if this calm taste is "kare"...? I felt something similar to Souhyo's Namahashiroshi series.
As the second and third days passed, the alu-feeling became more familiar and mellowed...
Thank you for the sake!
Good morning 💐.
Have you had a drink - ☺️
I thought it would be perfect for those who like complex and drinkable drinks. I wish I could buy it in bottles. I'm insanely jealous ❤️
Hello, Ane-san 🐥.
I poured a lot of it in a glass 😚 and it has a full-bodied taste with alcohol and a gradual feeling of acidity from the sake yeast, a sake quality that seems to be resistant to deterioration even when stored in a dark place... and it tastes like a model... and it is also deeply delicious: 👍🏻😉
🍶
Nagano.
I got a PC to use on a business trip, so I was working on Sunday (company animal). I brought it to Nagano anyway because it might recover from a blue screen🟦. I wanted to talk about how I brought it in the heavy rain and Sunday's mess, but I had a lot of time for meetings on Monday.
I was so tired on this business trip that I didn't have the energy to explore new places, so I went to a standing bar that I went to last time. Yeah, I'm fine with standing if I can drink 😆.
From Daishinshu, which I was curious about last time I was here. Very, very, very tasty. Almost chugged it down😅.
I'm happy to drink Kame no Umi again 😃.
Beyond the first two, the most delicious sake of the day was "Seki". It is a sake from Meikyojosui sake brewery and is almost impossible to find. The store here also took a year and a half to get it after they found out about it. it's made in 2019 and aged, but the taste is more subdued than aged (I'm not sure about the vocabulary, but they said the lightness of Jun Dai is grounded, to bring out the best of Kinmon Nishiki) and the rice has a great flavor, not sweet or sour, but just... Delicious! It's just delicious! I had to have another one 😋.
Hi Ane, nice to meet you. I always refer to your reviews 😊.
Not about the taste, just the delicious sake... I was too curious to comment 🍶I would love to drink it if I ever come across it 😌Thank you for your business trip ✨.
Good evening, Kotaro-san 🌃
I'm sorry for the way I wrote this, I'm staying in Nagano again today. I am drinking.
Aside from that, the sake was just so good that I regret my lack of vocabulary. Viva! Drink locally!
Good evening, Duke Shibusawa 🌉.
I have to go to Nagano on business twice a month, once for at least 2 nights and 3 days. There are not so many soba restaurants open at night. Of course I will be there next month. Hope to see you 😊.
