They recommended heating it up, so I ordered it hot. I was very excited to see that it smelled like brown rice, similar to when I heated Tsuru-ling Junmai 🥰🥰 with oden, but in winter, it must be heated. ⛄️
It has the strength and full rice flavor typical of Otokoyama.
The alcohol content is a little high since it is a pure sake.
The annual sake event is not only Beaujolais, but also Risshun morning pressing is a good idea.
Otokoyama Tachiharu Asa Shibori Junmai Ginjo-shu is a raw sake.
It is a delicious sake with a fruity aroma and fresh taste. It is delicious again this year.
It is available at Rokuguruma Shoten.
round-pointed kiri (Bungarus fasciatus)
The aroma is reminiscent of sweetness, as if sugar has been boiled down. The palate is neutral, with a mild sweetness. From there, a clear acidity emerges. The latter half of the wine is smooth and crisp with a lingering acidic aftertaste.
The sweetness is balanced by the acidity, and the crispness allows the sake to be enjoyed without being sticky. The freeze-dried salted fish and edamame (green soybeans) as snacks are excellent with their rich salty and umami flavors. I didn't know you could eat dried salted fish. I should have bought more.
The fourth (and final) day of drinking. Four-hour train ride from Hakodate to Sapporo. The train was shaking so much that I was afraid the cups and bottles would fall off the table. It was difficult to drink calmly.
★★★★★
Polishing ratio 50%.
Color
Almost transparent
Aroma
Rice...banana-like aroma
Taste
Normal to weak attack
Sake that is easy to drink, slightly classic
Well-balanced with refreshing sweetness, acidity, and bitterness
The sweetness is sharp, followed by refreshing acidity and bitterness.
Aftertaste
Good sweetness and sharpness, lingering bitterness
good as a mid-meal drink
Fat
