I thought I could probably drink it at Sakelabo, so it was my first time at Isshaku Suisei, which was not my choice for the Ginjo Tuna the day before 😀.
Like the Sasasamune that I just had, it was fruity, but overall, it was calm and rather easy to drink. It was perfect with octopus and basil 😋.
Aizan" was specially served at the event. The freshness of the just-opened bottle was pleasant, and the moment it hit the palate, I was drawn in by its bouncy freshness and sweet aroma.
The rounded sweetness typical of Aizan gently spreads, and the refreshing acidity reminiscent of muscat or green apple tightens the whole. While being light, it also has a firm umami flavor typical of ICHIHAKUSUISEI and a sense of three-dimensionality created by the five tastes.
It was a gorgeous and charming sake that captured my heart from the first cup. It is a once-in-a-lifetime sake that is perfect for special occasions such as events. The charm of this sake is even more apparent when it is served chilled.
It is "Ippaku Suisei MOVING SATURDAY" by Fukurokuju Shuzo.
This luxurious kijoshu is brewed using sake instead of water. It has a sake alcohol content of -19 degrees Celsius. The dense sweetness spreads on the palate and disappears nicely with a moderate acidity.
Moving Saturday" is a golf term that refers to a day on the golf tour from Thursday to Sunday when many players improve or drop their scores on Saturday, making for an interesting and exciting day with fluctuations in the rankings, hence the name.
Rice: Misato Nishiki (from Gojome Town, Akita Prefecture)
Rice polishing ratio: 50%.
Alcohol content: 14.9
Sake meter: -19
Acidity: 1.9
Yeast: 701