<Initial
Brilliantly fruity, with a strong rice flavor (sweet)
<Middle to end
There is a lingering aftertaste.
<Suggestions
It is even better with ice! The alcohol taste is reduced, but you can still taste the rice flavor.
A delicious bottle that I had again the other day.
Still mild but fruity with grain and a hint of aging.
This is the second time this season, so my comment may not change.
It has a slightly soft thickness with a beautiful umami and a tangy acidity, and yet the light bitterness gives the taste a solid structure.
The sweetness is moderate and mellow, and the lingering flavor is good, with a hint of acidity and dryness.
I really like it!
Bon BORN GOLD Unfiltered Junmai Ginjo
100% Hyogo Prefecture Special A District
50% Yamadanishiki
The elegant aroma gives the impression of having been carefully crafted with carefully selected ingredients.
The taste is a favorite, with the umami of rice spreading through the palate.
The sharpness of the aftertaste seems to balance the taste.
(I see, you describe this aroma as pear!
I see, the aroma in the mouth is described as crayon!)
To go with this dish is the kombu-jime, which is made by hand from flatfish.
The cooking skills of the chef were not up to the task and Braun won overwhelmingly.
But the sake goes on and on...
Kokusyu Sake Fair 2025 Osaka 5
After the Kagawa booth, we visited the Mie, Gifu, Nagoya, and Shizuoka booths.
Kaorin and I were drinking without using a spitting cup at all, so we were getting quite drunk and enjoying drinking rather than tasting 🤣.
Now we have landed in Fukui Prefecture in the Hokuriku region 😇.
What was particularly interesting at the Fukui Prefecture booth was the overwhelming number of sake made with Sakahomare rice 😀.
Among them, Bon and Fukuchitoshi, two breweries I have not had yet, had an overwhelming presence 😇.
There was no mundane taste at all, only the umami flavor stood out 😇.
I hope to visit Fukui Prefecture someday, as it is one of the places I can still visit 😇.
