アラジン
Takacho was brewed using Bodai yeast from Bodaiyama Shorakuji Temple, inspired by the flavor of the Muromachi period.
The rich sweet and sour taste with a Japanese atmosphere reminds us of the old Muromachi period 🍶.
Unusually for me, it was served heated 🍶.
Appearance is slightly cloudy gold, amber.
Aroma is fresh and deep.
Sweet aromas of ripe banana, apricots and raisins.
Lactic notes of sour cream, fermented butter, and cheese!
And beautiful mushrooms. Positive pickle and koji sensations are also slightly present.
Rice aroma of freshly cooked rice at the back of it.
Mellow mouthfeel.
A concentrated sweetness like dark dried grapes enters with a warm softness, and from there, a dense acidity spreads out, coming in quickly and swelling!
The nose has a deep lactic acidity, with hints of pickles and koji.
The Japanese sweet and sourness spreads, and the mild stimulation of the acidity goes down the back of the throat.
The final part is complex with bitterness, a hint of astringency, and a sense of fullness.
The taste is deep and delicious as the wine is swallowed.
The lingering finish is long with full-bodied sweetness, acidity, complexity, and a Bodhidharma-like aroma.
Oh, I can't stand it 😊.
The warming up of the sake loosens and unravels the condensed and complex flavor elements one by one, opening up the breadth and fullness of the flavor.
Truly a one-of-a-kind rich heated sake 🍶.
Japanese>English
ヤスベェ
Good evening, Aladdin-san 😀
It is indeed surprising that Aladdin-san doesn't have an image of heated sake 🤣.
But with Takacho-san's robust flavor, heated sake would be delicious too😇.
Japanese>English
アラジン
Good evening, Yasube 😃.
My basic preference is completely cold or chilled sake, but Takacho is heated 🍶☺️
I like to raise the temperature from the top warmed up to around the jumped up warmed up area, then cool it down a bit and drink it from the hot heated area 🍶😊.
Japanese>English