Slightly golden color
Sourness is the flavor.
A powerful sake that is the opposite of the fruity and refreshing sake of today.
The sense of sake is enhanced when served at room temperature.
Shall we have it heated tomorrow?
Mellow, dry, mellow sake.
Tasted fresh from the brewery in a tank.
First of all, I could sense a very slight but distinctive aroma. It is different from the usual Junmai sake, and is almost nutty, but I could sense the aroma.
It has a slight sweetness, but it soon turns sour with a touch of astringency, so it is austere as a whole.
The aftertaste is also astringent.
Aged sake from 2016BY.
The aroma is a bit peculiar, but the flavor is different from that of the old sake, and the taste is complex, but it is relatively easy to drink.
oldest surviving traditional style of sake making
Dry from raw ama. Gyun! Strong acidity! The acidity outweighs the sweetness! Quite sake. Gyuin gyuin. Strong acidity. 87 points.
Sweetness: 2.7
Acidity: 4
Dryness:3.4
Hinted aroma:2.3
I heard that it was named after "Izumi", the birthplace of the founder who came to Tajima in search of good water and used water from the "Take no Kawara" upstream of the Maruyama River for brewing. I wonder where the Bamboo River is? (The rivers in the neighborhood are Shibagawa, Kuririka, Isobe, and Yobudo.) Incidentally, we use water pumped from a well dug about 200 meters downstream.
Fresh pichi shuwa! I heard that it is a rare sake that is not often found, and when I tasted it, it was totally different from "Chikusen Jyunshin", so I thought, "I'll buy this one! I bought it, but I didn't know I had had it 10 years ago. ...... Tajime insists on aged, heated, and junmai sake, but this is a raw sake made directly from the tank mouth.
It is dry as it claims to be dry, but not extremely dry, and the freshness adds to the marriage of slight bubbles and its acidity. The sweetness and umami come together with the calmness of the mouth. It would be great to have your mouth dominated by such a wine, wouldn't it?
Light-bodied, with fine, long, weak legs, clear with a slight yellowish tinge, and clear, even though it is bottled straight from the tank.
bouken-san
Yes, this is the level of "spicy" that the world's "dry" would hit you at full speed if you say something like "spicy". But that may be because I set "bakuren" as the standard for "spicy"....
