toyo0111
The first thing to do with Osechi is to drink sake from your hometown.
I had somewhat low expectations for sake since I had arranged for hanami sake in the spring and was slightly disappointed, but on my way home, I found some at the train station and found it in my refrigerator.
The rice polishing ratio is 50% and it is a daiginjo brand.
The aroma, which was that of Nanbu Bijin, which even made me feel nostalgic, was well detected. Suddenly, I had high expectations.
The mouthfeel is neither soft nor hard, and the gorgeous aroma spreads in the mouth. However, the potential of Nanbu Bijin is not like this. It should have been as gorgeous as Saku, but it seems to have been suppressed on purpose.
The throat is flat, and the sake level is actually +/- 0, so yes, it has the appearance of a watery type. It also has a sharpness.
In general, there is no doubt that it is a delicious sake, and it is a solid daiginjo. However, if the direction the sake brewery is aiming for is the trendy mizu-kei style, it makes me feel very sad. It seems as if they are trying to make a sake that can be sold by suppressing its unique and gorgeous aroma, and I could not enjoy this bottle honestly. It would be better if the brand names were separated.
But again, it is definitely a good sake.
Japanese>English