アラジン
From Shimomura Sake Brewery in Hyogo Prefecture, which specializes in junmai, comes Okuharima Spring Waiting.
This is a spring sake that until last year was 80% polished Yamahai, but has changed to 55% polished Junmai Ginjo from this brewing year.
Brewed with Hyogo Yume Nishiki rice and No. 9 yeast, it has a very dry taste with an alcohol content of 17.2°, a sake alcohol content of 20.8, an acidity of 1.7, and an amino acid content of 1.1.
It was served cold.
The aroma is fresh and volatile with a hint of alcohol.
The appearance is clear.
On the palate, it initially has a watery feel. The dry taste spreads after it is absorbed into the mouth, followed by a crisp acidity.
The more you drink, the stronger you feel the crispness of the acidity.
It is a dry, dry, sharp, refreshing, and light sake!
It seems to go well with just about anything.
If you drink this well chilled at a cherry blossom viewing party, you might get drunk before you know it.
Today I had the Irohani Masu Spring Sake Comparison at Torarenbo Hilton Plaza West in Umeda, Osaka, and this sake was included as part of the package.
It was a perfect combination of the sake and the tsushidashi.
Thank you very much for the food and drink.
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