Tagaji Junmai Ginjo Yamadanishiki Unfiltered Unrefined Nama Shuzake" by Juhachimori Shuzo
The fresh, citrusy aroma opens up quickly, and while leaving a slight bubbly taste, it has a good balance between the volume of plump, mildly juicy sweet flavor and crisp, sharp acidity, giving the impression of a mellow taste with impact that disappears smartly and crisply in the aftertaste.
The slightly high acidity gives it an image similar to that of a dry white wine, and it is a perfect match with raw fish such as carpaccio, fried Western dishes such as fritters, and fresh cheeses.
Type Junmai Ginjo
Alcohol 16%.
Sake degree +2.0
Rice used: 100% Yamadanishiki produced in Okayama Prefecture
Rice polishing ratio 55
It has a refreshing dry taste, but also has a fruity quality that is typical of daiginjos. It seems to go well with food, and it seems to be good to go as it is.
Junmai Daiginjo from Tagaji.
Fruity fresh aroma and a strong gassy, refreshing taste. The alcohol is strong and has a solid sake feel. Relatively easy to find in the neighborhood, it is quite nice to be able to drink this anytime.
I found an unfamiliar sake at a liquor store I sometimes stop by. It was my first Okayama sake.
The bottle was opened with no problem, although there was a warning about opening the bottle. The aroma was a little zingy.
When I took a sip, I felt some chili, the acidity was assertive, and finally, the alcohol left my nose.
The taste is different from my taste, so I will not repeat it.
