A regular fire-aged standard sake. There is nothing special about the aroma or taste, and at worst, it is characterless. To put it better, it is a beautiful classic food sake. Recently, Hatsukame has been drinking Jungin, unfiltered Nama sake, and Shusaku, all of which have a modern feel, so there is a big gap between the two. Jungin is a better pairing as a food sake, so it is a bit tough.
Nama sake is sold once a year at this time of year. This is quite good. The aroma and taste are strong and flow from sour-sweet to bitter. This is a very special sake, but I wish all breweries would make this level of special junmai sake the norm. It was a gift, but it was wonderful that they chose a bottle of this. I finished it in about two weeks. The flavor did not deteriorate significantly after opening the bottle, and I enjoyed it. I guess there are many local sake that turn into something else within a few days. If I had one wish, it would be to change the label to one that is easier to peel off.
100% Yamada-Nishiki
Polishing ratio 55
Alcohol 15%.
In-house cultivated yeast (predominant isoamyl acetate)
Elegant sweetness and acidity, but the body is firm.
The sweetness was strong when the bottle was first opened, but after a week, the overall sweetness settled down and it became a sake that can be enjoyed on its own or with a meal.
This may be the first time I've tasted a sake that can be enjoyed even after a long time.
It is delicious!
Junmai Daiginjo Tojo Aizan by Tajiri Farm
Dry, crisp, no depth
The Joy of Sake New York 2025
Aizan, a rare rice grown by Tajiri father and son, whose farm is located in the highest sake rice-producing region in Japan, is lavishly polished and brewed.
