Mouthfeel and weight as imagined.
A light mouthfeel, then a graininess.
The lemon-like acidity passes through smoothly.
It has a nice pull and is easy to drink.
A good match for duck.
If you compare it to the title, it goes well with fatty meat and bonito,
Tuna.
A souvenir from a business trip to Toyama 🍶.
The aroma has a nice fragrance, with a hint of sourness and a delicious rice flavor.
The first impression of strong acidity is followed by the spread of the umami of rice, and the flavor is close to the aroma. It is dry and powerful.
2024 Spring Evening - Tasting New Sake - 13
AKEBONO ARIGATO Junmai Ginjo Nama Shu
This sake is made with koji that was made on January 1. The water was cut off, and the sake survived the hardships. We were grateful to drink it.
At the standing drinking corner of a local liquor store.
I was caught by the full-featured Junmai Daiginjo-Matured Nama-zake and tried it by the glass.
100% Yamadanishiki produced in Toyama Prefecture
The aroma is very slightly alcoholic.
I thought I've done it 😅... but on the palate, the sweetness is clear. The sweetness is refreshing and not clingy, like watermelon.
The acidity spreads in the mouth in the aftertaste, followed by a lingering scent like ginjo aroma.
It is easy to drink and goes well with all kinds of food.
