I buy a bottle of my favorite Jusui. This time, it is cloudy, and it is a big muddy one at that. I realize once again that I don't drink muddy sake very often.
The aroma is good, and the first sip is delicious. The sweetness is followed by the alcohol. I try to diffuse the muddiness, thinking it is just right for after work. However, this is a failure. The muddiness doesn't fully dissolve, and it enters my mouth in a lump. I seem to have a hard time with this, and I get a gagging sensation. Oh no.
I'll leave it in the refrigerator and slowly pour out the supernatant and drink it. I feel sorry for the brewers of Jusui.
It has a rich umami taste!
Slightly cloudy, fermented in bottle.
When the bottle was opened, it overflowed!
Shuwa shuwa sweet, spicy, and full of flavor!
It's like this sake is the star of the show, not the food.
Open Caution: ⚠️
The mouthfeel is mild and smooth, and the dry, yet mild and gentle flavor spreads slowly and comfortably 🤤.
It has a strong fizzy feeling, but the bubbles are really fine, which creates a smooth mouthfeel. ❗️
The balance between the rich flavor and the fine foam and the sharpness and acidity is exquisite and there is nothing unpleasant about it at all. ❗️
It's like Hirotogawa nigori with a touch of effervescence 🤤🤤🤤🤤🤤.
Too good‼️
Mr. Aaron.
Good morning...
Jusui, one of my favorite sake.
I didn't know there was such a variety 😳Hirotogawa nigori with added effervescence...it must be delicious👍
Mr. Kozato
Thank you for your comment ❗️
It was highly rated as delicious, but it exceeded my expectations 😋.
I paired it with prosciutto mozzarella and it was a great decision: ❗️
First of all, I struggled to open the bottle. It feels vigorous.
The petitiveness of a sparkling wine one step ahead of the sparkling wine. It is full of freshness. The balance of carbonation, acidity and sweetness is very good. It can be matched with food without any problem at all.
It has a beautiful effervescence without the feeling of being made like sparkling sake from the supermarket.
It had been a while since I had had a bottle, so I bought a bottle and drank it.
It was a special junmai, but not too rich, so it was good as a food sake.
Banana-like ginjo aroma. The acidity is strong, but sweetness and a slight spiciness comes afterwards. Overall, a well-balanced sake.
Satisfaction level: 4
It is a sake brewed with jusui (ten-water brewing), which means that the rice content is 2 to 30 percent higher than usual.
It is a rich but neat sake with a nice harmony of umami.
It goes perfectly with meals.
(It is grilled herring, though.)
Thanks to the lady at the Tsuruoka Tourist Information Center, the last one is Jusui from Daisen. The origin of Jumizu brewing is on the back label.
It is made from Yamagata's staple rice, Haenuki, and Yamagata yeast. The sake is still sweet at -8.5 on the sake meter. It is a mellow umamikuchi, and delicious.
Good morning, WOM 😃.
I'm sure you got the information from your hometown👍.
Sake with a good appetizer 🍶 and the udon at the end of the meal looks crisp and delicious 😋.
Thank you, Jay & Nobby. No doubt! I am so glad I found you guys. He was also a great guy with some maniacal information about supermarkets with a wide variety of locally brewed sake. The udon noodles are a Shonai specialty, barley noodles, a slightly thicker version of Inaniwa udon. Delicious.
