This is also a first for me
The moment I poured it into the glass: ‼️
It was just as I thought it would be.
It's pretty tough 😰.
I alternated with the sake next to it 🍶🍶🍶.
It seemed to be better warmed up.
extensive knowledge
Rice used: Hanabukiyuki
Polishing ratio 60
Alcohol content 15
Outside Drinking.
Sake and Nishi Park" held in Sendai.
It was raining ☔️ and I was holding an umbrella, so I finally forgot to take a picture ❗️ regrettably 😂.
I borrowed it from the brewery's website instead 😆.
Here is the sake.
The type is more than old sake. It has been aged for 2 years, so it is still on its way up.
The color is of course amber.
The taste is heavy with the umami of the rice and the maturity of the sake.
The aroma is thick, and the overall feeling is that it comes with a thud.
It is relatively easy to drink, perhaps because it has been aged for only a short time.
Juku sake seems to warm you up.
There should be no special distributor in Tohoku except Aomori, but I found it unexpectedly and bought it on impulse. 2018BY, so it was brewed at a previous brewery. Opened the bottle more than a month after purchase.
It is recommended to be warmed up, so I started it at 50℃.
The aroma is just as nutty, and it's very matured. It smells more nutty than Sanin sake.
It is spicy when you drink it. The flavor and spiciness rise up without much syrupiness. It also has a slight brown sugar-like sweetness for a moment, and then the spiciness starts to kill it again.
60°C. This one is sweeter and has a slight syrupiness to it, as well as brown sugar and minerality. The sharpness is also mildly bitter rather than spicy. When cooled down, it returns to a sharpness-oriented taste.
At room temperature or below 45℃, it has a strong medicinal smell, syrupiness, and minerality, so it is best served hot or hotter.
At 50℃, it is in the same vein as Daishichi or Senryo Otokoyama, which is rare in Tohoku, but in a sense, it is very Tohoku. 60℃ is sweeter and closer to Gunma Izumi, etc. The difference is subtle, but the flavor is a little weak. The difference is subtle, but the umami is a little weak and it sticks in your throat! The balance is exquisite and I like it well enough. Mimolette cheese is the best. It is also good with strong-flavored stews.
