Good evening 😃
We drink Sake at Christmas too 😃❗️
I don't feel like it's the season... but I figured everyone in Sake no Wa would feel the same way, so I posted without worrying 😅.
4 years old sake
I don't feel the sense of maturity so much.
Sweetness, umami, and rich taste on the tongue
It also goes down your throat gently.
It is an easy-drinking sake.
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 😁.
