アラジン
At a party to enjoy Furoizumi at Asano Sake Shop Umeda in Umeda, Osaka, the second cup of the Yamahai set was Yamahai-brewed Junmai Ginjo-Ginjo Harazake.
It is also labeled as "Extremely Cold Handmade Wooden Tank Tenbin Shibori". It is rare to find a traditional wooden tank balance pressing instead of the yabuta method.
Moreover, it was brewed in the 2008 brewing year and bottled last month, making it a mature sake that has been aged for about 5 years.
The sake rice is 100% Yamadanishiki from Shiga Prefecture, and the rice polishing ratio is 55%.
It is brewed with natural yeast from the brewery, and has a sake degree of +2, an acidity of 2.1, and an amino acidity of 2.1.
We will see what happens to the acidity and umami with aging.
It was served cold at room temperature.
The appearance is clear lemon yellow with a golden hue.
The aroma is very mature and elegant, with a slight cemedine aroma.
The mouthfeel is very round and soft.
The mouthfeel is very mild and soft, with a rounded flavor due to the Maillard reaction. The wine finishes with a strong acidity and a sense of alcohol.
It has a very mature and ripe flavor, and is an elegant, high-quality mature sake that should be served hot or topped up with sake warmer.
I am sorry to the restaurant because it was not the original set of sakes, but it was a good experience for my taste buds.
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