6/10
Senju's Autumn Agari.
I drank it for the first time in a while and got drunk even though it was the first glass. Is it because it was the first drink?
It has a strong umami flavor.
Tonight's accompaniment is a bottle of this one. I think this is the first time for me to drink a Kubota sake. When the bottle is opened, it has a slightly sweet aroma. When you put it in your mouth, it goes down your throat like water. But after swallowing, the sweetness lingers in the mouth. It is a strange sensation. When paired with a salad with persimmon and sweet dressing, it is too refreshing and leaves a bitter aftertaste. The turnip leaves stir-fried in sesame oil goes well with the bitter taste of sesame oil, which rounds out the sake, and the salt enhances the sweetness!
For some reason I had a craving for baguettes today, so I googled and bought a good baguette store during the day. So the main dish is a baguette! The savory flavor of the bread goes well with it! Three kinds of olive oil are thrown in here. Each one gives a completely different and interesting flavor to the drink! Following the wheat baguette, a rye baguette. This one doesn't enhance the alcohol. When combined with the baguette with walnuts, the liquor becomes very fruity! Delicious!
Although the dinner was low in protein, it was fun to meet a sake that can be transformed by a small difference in ingredients!
Rice (Polishing ratio) Gohyakumangoku (Koji rice 50% / Kake rice 55%)
Alcohol content 19
Sake degree +5.0
Acidity 1.4
I like sweet and fruity and modern styles very much. However, when I drink a variety of sake, I sometimes want to try a classic. How about Kubota's Aki-agari, which is the opposite of the aforementioned Shinmasa? Here we go!
The slight pear-like sweet aroma, the cool autumnal atmosphere, and the tranquil feeling lured me in, and I started to sip it... Suddenly, the taste comes in with a bang. It has a very thick, muscular body, giving the impression of a strong man's sake, regardless of the vocabulary. However, the umami is concentrated in this gatsuun, and somehow with this body, the corners have been removed and a rounded maturity can be felt. The slight astringency brings a lingering aftertaste, and it disappears, leaving behind a nice sharpness typical of Kubota.
After drinking the sweet fruity, try Kubota next. Aruzoe is recommended if possible. No wonder Kubota used to be more popular than Jyushiyo. I love this kind of sake! Thank you again for the food and drink tonight!
P.S.
Obuse Winery's chabudai is really delicious!