Newly brewed "Asakai" sake received as a New Year's gift. The first bottle of Junmai Nama-zake was opened.
It has a fresh aroma, a good balance of umami and sweetness, and a more tightly packed flavor. The alcohol content is high at 18 degrees because it is a pure sake, but we drank it easily without worrying about the alcohol content.
I have had this sake every year recently, and it is a versatile sake that can be served with all kinds of food, both Japanese and Western. It is as delicious as ever. ❗️
This is a luxurious bottle of the highest grade "Nakakumi" bottled unfiltered and unpasteurized! Despite its powerful punch of 16 degrees alcohol by volume, it is mellow and easy to drink because the brewing water is "Daijishimizu," which is soft water of only 4 degrees. Thanks to this soft water of about 4 degrees, freshness and richness are perfectly balanced. Enjoy it while it's still fresh and refrigerated!
#Asakai #Nihon-shu #Non-filtered raw sake #Junmai Daiginjo #Weak soft water
Yumetouri Junmai Ginjo
Tastes like an alcoholic beverage.
I don't like it much.
It's not that peculiar.
It's good for drinking with a side dish.
Rice polishing ratio 55
Alcohol content 14
Classical sake, rich in rice-like aroma, with a hint of yogurt.
The nose is crisp and dry, with a clean entrance.
Sharp acidity. The sweetness is moderate.
It has a full flavor that is typical of junmai (pure rice).
It has a classic, manly dry taste.
A tasty combination with chicken stewed in soy sauce.
The picture is a full course of Indian tuna.
Because of the strong taste of sake, the simmered dish was more suitable.
Taste degree ☆3/5
chives (Allium schoenoprasum var. schoenoprasum)
Sake received from my sister-in-law. The part where the red leaves are missing is a horse. The sake we received is delicious. It was served hot.
The name "Asabiraki" comes from the word "Asabiraki" in the Manyoshu, which symbolizes the opening of a new era.
The Nanbu Touji, Mr. Masahiko Fujio, is known for his high level of skill, having received the "Contemporary Master Craftsman" award in 2005 and the "Medal with Yellow Ribbon" in 2008.
After the wife and kids went to bed, we had this sake and snacks that we bought at the supermarket today.
It is an autumn sake hiyaoroshi, so it is a little late in the season 😅, but it has a gentle aroma that is not too assertive, and the lingering umami and sweetness are mild, making me feel like it will let me slowly drift off to sleep afterwards (lol).
Also, this is the first time for me to drink "Asakai", and since it is hiyaoroshi, this is the first time I have met this figure, which would have been mellowed by the fire-refining process. How was the roughness when it was still new sake? It was also fun to drink it while thinking of the "Asakai" of my youth. This is the story of my encounter with "Asakai" that has grown up and become more square. ⭐︎
