Arconto 5th Anniversary
Seiki Sekeru, a limited distribution brand of Osawa Shuzo, brewer of Meikyo Jyusui.
Seiki Sekeru is a sake rice grown in Kijimadaira Village, Nagano Prefecture, which has a wonderful flavor when matured,
It is brewed with 100% Kinmon Nishiki, a sake rice grown in Kijimadaira-mura, Nagano Prefecture, which has a wonderful flavor when aged.
Rice used: Kinmon-nishiki
Rice polishing ratio: 65
Sake meter degree: +4
Acidity: 1.8
Alcohol content・・・16
The 10th Meishu Kikizukai in OSAKA (2)
Osawa Shuzo / "Meikyojosui" "Seiki" Saku City, Nagano Prefecture
Founded in 1689.
A small brewery with five employees, mostly two brothers. Tateshina.
The name "Seki" is given to junmai sake made from 100% Kinmon-Nishiki and aged in the brewery at a low temperature for two years or more.
Seiki, Nama Hashiroshi, Junmai 2020
Aged for two years. It has a clean attack and the low acidity characteristic of the traditional sake brewing method, making it round and mellow overall.
When heated to 45 degrees Celsius, the acidity becomes even less acidic, making it easy to drink. A slight tanginess appears later.
Seiki: Junmai Daiginjo 2019
Aged 3 years. Beautiful sweetness and a hint of lactic acidity from the sake.
Aroma is spread and nice when heated up. The lactic acidity remains the same, but the sweetness is doubled and it is very tasty.
When I asked if it was more suited for warming, he replied, "It's not for warming, but it tastes even better when it's heated....
So, doesn't that mean it's good for warming up? 🤔.
And there was a line of people waiting in line while it was heating up 🤣.
I thought the same thing when I drank "Kiminoi Junmai Daiginjo", but the low temperature aging on the sake yeast makes it mellower and more delicious 😋.
I ran into pyonpyon as I was wandering from one place to the next 😁.
The 2018 Junmai Daiginjo has a mellow umami that comes easily to the palate, rather than the flamboyance of a Daiginjo. The umami and smoothness are further enhanced by heating the glass in your hand.
Aged for 5 years. It is another brand of Osawa Shuzo, which brews Meikyojosui.
When drunk cold, umami, acidity, bitterness, and other flavors come at half-second intervals. I personally prefer heated sake, which narrows the interval between flavor changes and makes the complexity more pleasant and easier to drink.
The ginjo aroma is subdued and the sense of maturity is less pronounced than expected. I thought it could have been a junmai sake that was displayed next to the sake at the time of sale because of the robustness derived from the sake's raw yeast and the strong sense that you are drinking a rice sake.
⭐️⭐️⭐️
Forgot to post 💦.
I got it at a sake standing bar🎶🎶.
This is my first time drinking this brand.
Meikyojimizu" is better known, but it's from the same brewery 🤗🤗.
Drunken note
A word of advice: mild.
I wonder if it was matured slowly 🙄🙄 It is neither heavy nor light...
Flows quickly.
It's dry, but not spicy 😄and not sticky sweet either.
I drank it on its own, but better with a meal while drinking 🤗.
I think it needs to be paired with some solid food to show its true quality 🙄.
This was also only one shot but it was delicious 😋😋😋😋.
Rice used is Kinmon Nishiki
Meikyojo-jimizu" is another brand of Osawa Sake Brewery.
This is a good sake. ❣️
It has strength and acidity that is typical of a sake brewed from a traditional sake yeast stock, and the aging process has given it a round umami taste.
It has a moderate alcohol content, and this flavor is very relaxing.
I want to drink it again!
