They let me taste this one too 😊.
When I think of Akita Sake Komachi, the first thing that comes to mind is that of Tasake, but this one had a good acidity and was sharp, clean and delicious. I did not drink them at the same time, so this is just an image 🧠.
Even though it is dry, it is easy to drink with a clean sweetness.
Pairing-wise, the tako-wasaya and tuna skin ponzu were just right. ☺️
@Gohan-ya Isshin
Chokaizan Junmai Daiginjo Unfiltered Nama-shu
Sake Brewer] Tenju Shuzo (Yajima-cho, Yurihonjo City, Akita Prefecture)
Junmai Daiginjo (Unfiltered Nama-genshu)
Rice used: 100% Miyamanishiki produced by Tenju Sakebai Kenkyukai.
Rice polishing ratio] 45
Alcohol content】17度
Sake Cup】Oinokuchi
Aroma】+1.2(White peach, muscat, pear, banana)
Appearance】Crystal
[Taste] [Mouthfeel
Body: 2.0
Acidity: 2.0
Sweetness: 2.0
Umami: 2.0
Bitterness: 1.5
Aftertaste: Medium to slightly long. The fruity ginjo aroma and lingering alcohol lingers gradually.
Impression: Fruity, mellow, medium-bodied.
The main aroma is heavy fruit and banana. The taste is a modern sake with a bottom with a sense of attack typical of high alcohol content sake.
The transparent Miyamanishiki is polished to 45%, and the balance between freshness and volume is exquisite.
[Repeat Score] 1.5
A friend of mine from Akita sent me this sake, which I had never heard that TDK was working together to produce sake. It is not a very distinctive sake, but it tastes good as an everyday food sake. It seems to go well with everything.