Hori
It has been a while since I had a bottle of Kawanakajima Genmai sake. This is my first special junmai.
Immediately after opening the bottle, I sensed a slight, habitual lactic acidity in the top aroma and attack, but it faded on the second day and was gone by the third day. I am not sure if it disappeared or I got used to it.
The aroma is discreet and the mouthfeel is gentle and mild. While it has the sweetness and umami that is typical of Genmai, the flavor of the rice, which is unique to Tokujun, is alive and deep enough to be savory. After the umami of the rice reaches its peak, it turns bitter and leaves a gentle aftertaste.
At first, I served it cold as usual at about 5°C (41°F), but as the temperature rose to near room temperature, it became mellower and the flavor of the rice seemed to be brought out even more. I don't drink it very often, but it may be a delicious sake when heated.
I paired it with a variety of meals over the three days and found it to be a great match with Japanese food, especially with grilled salt-baked Akinatai fish, which was a good match this year.
I felt that this sake had a different character from the other ginjo-shu I have had so far, even though they are the same Genmai.
Japanese>English