funazushio
Hououmida/Junmai Daiginjyo/Arabesugi Oshikiri Merger/Yamadanishiki 30%/5%/Unfiltered Nama-Shu
4.5
The taste is so good that it makes you roar. The best of Hououmida. 2,200 yen for a 35% polished Yamadanishiki Junmai Daiginjo from the Special A district? Isn't that the wrong price?
This is at the level of 5,000 yen class junmai-ginjo. I bought it without any prior knowledge, but I was right.
It has a mellow, fruit-like aroma with a strong minerality. The lingering taste of the rice is amazing, due in part to the fact that it is made from Yamada-Nishiki from the "Tokubetsu A" district. No other sake can produce this umami. The Kobayashi Sake Brewery, which upholds the concept of "terroir," has taken it to another level by using the best Yamada-Nishiki.
However, the balance between "Arashiri" and "Oshikiri" is exquisite. This was the first time I drank a blend.
It is a sake that can also be enjoyed at different temperatures. It is quite tasty at room temperature, but I personally like to enjoy it at temperatures between 0 and -5 degrees Celsius in a wine glass.
I will definitely buy it again next year.
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