Fukumitsuya's "Kagatobi Hyakumangoku No Shiro Junmai Daiginjo 46
This limited-quantity junmai daiginjo is made from 100% "Hyakumangoku no Shiro" sake rice, which was born in Ishikawa Prefecture, polished to a 46% polishing ratio, and carefully brewed with "Kanazawa yeast.
It is characterized by its fruity ginjo aroma and clean, crisp taste.
Alcohol 15%.
Polishing ratio 46
Rice used: 100% Hyakumangoku No Shiro (100% contract-grown rice and rice suitable for sake brewing) (Ishikawa Prefecture)
Sake degree +7
Acidity 1.2
Amino acidity 1.1
The mornings and evenings are getting colder, and it's the time of year when I miss hot sake!
So, at Murata, a place I always go to, I asked for "a good heated sake, I can't remember the name, where my brother (now at Murata) went for his training"!
So, this sake from Fukumitsuya was served!
First, cold sake!
The aroma of sake!
As it is called "super dry" sake, it has a sharpness, but it is not sharp, and the acidity remains slowly, making it delicious!
Now, let's try heating it up.
The sake-like aroma remains the same, but it becomes clearer, and there is a hint of bitterness in addition to the acidity.
I thought heated sake should have something to eat, so I added some pickled daikon radish and thinly sliced bamboo rings.
The sake washes away the smell, leaving only the umami.
I'm so happy!