Too super dry and the aftertaste runs surly!
Interesting as an experience.
Rice ： Yamadanishiki produced in Okayama Prefecture
Rice polishing ratio: 60
Alcohol content: 20
Sake degree : +20
Acidity : 2.0
Minamigata Junmai Ginjo
It has a nice aroma when you put it in your mouth and is easy to drink because it has a clean overall taste! It doesn't leave much of an aftertaste, so you can drink more and more of it!
Today's bottle is a commemorative sake Jun-Dai that I purchased at the brewery Sekai Ittoku on my way back from participating in the early summer Kido rice planting 😀.
When I visited the brewery, it looked like a big warehouse, but I later learned from bouken that it was a disaster and they are now brewing it elsewhere 😅.
The seller's column says "T", so it must have been made by a brewery in Gifu where the original toji transferred 😅.
Furthermore, the seller's column on the outer box had a sticker on it, so I peeled it off and found the words "Sekai Ittoku" as usual 😅.
It seems that when they made the outer box, they didn't think they would not be able to brew anymore😅.
As usual, I drank it at room temperature and cold, and it was the first time in a long time that I met a sake with a big difference in taste depending on the temperature 😀.
The cold sake was quite harsh on the palate, but at room temperature it became mellow 😀.
The aroma has a strong ginjo aroma, so I liked it more at room temperature because the taste and aroma matched better 😀.
The brewery is descended from Kumagusu Minakata, a famous scholar in Wakayama Prefecture, so I hope they will do their best to brew their own sake 😇.
Good evening, Yasube-san 🌘.
Buying sake at the brewery is a drunken thing to do 🍶.
I thought "Sekai-Ichitose" sounded like a religious organization, but I didn't know it was named after Shigenobu Okuma, the birthplace of Kumagusu Minakata 😳.
Great sake from a great place!
Good evening, Mr. Yasube.
I'm glad to hear that if the sake is made in Gifu, it tastes similar to the previous Minamikata 🤗.
As Maru said, the company name sounds like a religious organization😅.
Hello Yasube, 🐦.
I'm a descendant of Minakata Kumagusu 😳I had no idea and was surprised to know that you are a descendant of Minakata Kumagusu 😳I hope you can make the 30th anniversary sake here 😊.
Good evening, Maru-san 😀
If you know Kumagusu Minakata, you will be surprised to hear the origin of this sake😇.
This sake is delicious and I enjoyed the temperature change in taste, so I really hope you will go back to brewing your own sake someday 😀.
Good evening, bouken!
Thanks to you, bouken, I was able to taste the sake while learning about the current situation of Mr. Sekai Issho 😀.
Thank you 🙏.
Sake-no-wa might be a religion in a way of sake lovers too 🤣.
Good evening, Pon 😀
To be precise, Kumagusan's father started this brewery and Kumagusan's brother's family has taken over the brewery😇.
I would love to see them brew their own sake for their 30th anniversary 😀.
Minamikata (dry Junmai sake) is chosen.
The first sip is much drier than expected.
It has a sharpness, but the intoxication is amazing!
I fully enjoy the dry taste.
The ayu fish that goes with it is better and tasty.
I bought this sake last summer in Katsuura, Wakayama. It was pale yellow with a faint aroma.
The mouthfeel was light and refreshing, with a slight sourness. It had a somewhat classic aroma, but the lack of clutter typical of junmai ginjo-style sake makes it possible even for those who like modern sake.
It is a fire-brewed sake and can be found in supermarkets, so I kept it on the shelf at room temperature, but I wonder if the taste would have been different without this extremely hot summer....
It was not cooled down very well, so I had it on the rocks from the middle of the bottle.
