Today is Kamikigen.
The only drawback that I have noticed recently after drinking a series of delicious nama-shu is that I tend to be concerned about the freshness of the bottle after opening it and try to open a 4-gouple bottle.
It's hard to keep up with that, so I decided to tear out my stock of nama-shu and open a bottle of the Kamikigen Junmai Daiginjo that I got from the Furusato tax payment. Polishing ratio 43%, 100% Aiyama
It was smooth, juicy, gently sweet, refreshing, and in a good mood!
I learned that Aiyama is called the diamond of sake rice!
The rice is polished to a ratio of 50%.
It is fully fermented, which gives it the usual sharp, dry dry taste with added acidity and a sense of richness.
It can be drunk as a mealtime sake or on its own.
There wasn't much of a scent, but it was kind of grapey...?
I felt a slight bitterness and a chili spiciness afterwards. I have not had this drink very often. I would like to drink it again.
The taste is like a warmed sake, worthy of being dedicated to warming up. The flavor was wonderful, with a tight taste while maintaining an elegant aroma.
Hitoshi Ueda's Hot Blooded Gourmet: Japanese Sake
Kamikigen Junmai Sake Namaisake 4seasons Winter
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Sakata Sake Brewery (Yamagata)
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Refreshing aroma, freshness with a hint of rice flavor, and a pleasant gassy feeling.
A cup that makes the winter season enjoyable.
