I went to Yoichi, which ends in November. It was cold but the local beer was good 😋 so I went home and opened this one this time: 💁♂️
Let's start with the standing aroma. It has a faint aroma of slightly sweet tortoiseshell candy. In the mouth, it has the richness and umami that is typical of sake, while the acidity and bitterness create a crisp dry taste.
Serve with sashimi. It went especially well with the tuna. The fat of the tuna spread in the mouth in perfect balance with the umami and a little bitterness of this sake. It's a 👍 as a food sake. ☺️
Rice polishing ratio] 55
Alcohol content】16.5%.
Pickles] Sashimi
Sashimi】1,400 yen
Junmai Ginjo Hachitan Nishiki Retro Komachi
(Aged in bottle) ⭐️⭐️⭐️⭐️
Rice polishing ratio 55%, ALC 15.5 degrees
Yeast: Association 1801
Sake degree +2.5, Acidity 1.2
The aroma of ginjo is only faintly perceptible.
In the mouth, it is a delicious, sharp, slightly dry sake with a mildly sour and bitter taste.
Chigasaki Nari: 20251101
Warmed.
Aroma of sweet rice as if it were freshly cooked.
The sweetness of the rice is full and rich.
A moderate, mild acidity.
Then the umami with a sense of body!
It gives the impression of being a little strong for a mealtime sake.
It is good with strong food.
I like Fukkomachi even when it is warmed up! Just as I thought.
I like it even if it gets lukewarm after warming.
I like it 4.5/5 stars.
Aged in bottle for more than 2 years.
The wine is easy to drink with a medium-high mouthfeel and a nice hint of apple.
You can hardly feel the sense of aging and it gives a very beautiful impression and is delicious!
At the usual restaurant
Last week our first sake came from Fukkomachi for the first time in a long time 😀.
I was told that the sake master saw this and told me that Hachitan-Nishiki is not used much in Fukkomachi, so I had the first glass: ☺️
It is a limited brew aged in bottle and I was surprised to find the five tastes (sweet, spicy, sour, bitter, astringent) on the back of the bottle in the order they are listed on the label 😆.
The side dish was fried yam!
