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!
It is still cold when the sun goes down.
It's that time of year, so I'm very attracted to the phrase, "It tastes good when heated.
I took a sip before heating it up.
The moment you take a sip, you can taste the complex flavor.
It's delicious enough. It's delicious enough.
But since we went to the trouble of heating it up, we went with hot sake.
When warmed up, it became very round and smooth.
No, I like this ❗ ❗ ❗ It's delicious.
It's delicious ❗
Sake rice is Kinmon-nishiki.
Today's drink of the day is from 💁♂️ Seiki from Nagano, Japan.
A limited distribution brand from Osawa Shuzo, the brewer of Meikyojo-jimizu! It's quite tasty, with the robustness of the sake's raw yeast stock coming to the fore rather than the ginjo aroma standing out. It might be good warmed up 😚.
