たけるパパ
Yamanashi Prefecture, first time checking in 🎉.
We chose "Tadashi" Yamahai Junmai Ginjo, which we were finally able to bring along.
The rice used was 100% Bizen Omachi.
Rice polishing ratio: 55
Alcohol level: 15 degrees Celsius
When the bottle is opened, the aroma is fresh and fruity, like melon or green apple, with a lactic acid smell like yogurt, with a hint of the plump sweet aroma of Omachi and a cool, refreshing smell like green bamboo.
When poured into the sake cup, it has a pale yellowish-yamabuki color and a dense, smooth, creamy texture.
The first sip is soft and fresh on the palate, with a sweetness reminiscent of melon or pear spreading softly.
On the tongue, the umami of rice gradually swells, and a pleasant acidity tightens the sweetness and gives a sense of lactic acidity.
The aftertaste is a sharp change from the fruitiness, with bitterness and astringency, and the lingering aftertaste is crisp and sweet without leaving a lingering aftertaste.
The balance between umami and acidity is exquisite and keeps it from becoming heavy.
Personally, I prefer it when it is near room temperature after some time, as the acidity and graininess make the gorgeous, layered, wave-like flavor more apparent.
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