Hori
I've always wanted to try drinking Daimine someday.
My first Oumine turned out to be a 3-grain fire-aged Aizan.
I was looking at social networking sites and saw that various sake breweries were releasing Aizan sakes all at once, so I was curious about this bottle and purchased it.
Is there a reason why Aizan sake is released in February?
I did some quick research on Aizan and found out that it is the same strain of sake rice as the short stick ferry used to make the Kamo Nishiki cargo tag sake that I drank just before. The more I learn about its origins and how it is still grown today, the more interesting sake rice it is.
This was my first Omine, so I can't compare it to other specs, but it was very juicy and beautifully flavored. I can't help but compare it to Kamonishiki, which I drank just before, but while it had the same level of sweetness and umami, it had more acidity and bitterness than Kamonishiki, and the alcohol in the back of the mouth was more noticeable in the nose, making it feel tighter and clearer overall.
It is no wonder that some people call Aizan(ma)nia, for Aizan has an appealing historical background as well as flavor.
Like Kamonishiki, Omine has a variety of rice used, and its seasonal sake seems to be popular as well, so it has become a brand that we cannot take our eyes off of in the future.
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