アラジン
From the Yamachu Honke Shuzo brewery in Aichi Prefecture, this is a 60% Junmai Ginjo Genshu of Gikyo.
It is made from 100% Yamadanishiki produced in Tojo, Hyogo Prefecture, with a 60% rice polishing ratio.
According to the website of the sake store, it is an unfiltered, unpasteurized sake.
It was served cold.
The appearance is crystal clear.
The aroma is only slightly alcoholic, and if you look for it, you will find a ginjo aroma.
When you sip it, the umami flavor slowly seeps out and spreads in your mouth!
From there, the rich rice sweetness and alcoholiness are softly enveloped by the acidity of the koji.
Rolling on the tongue, more and more Yamadanishiki's umami seems to gush out, and you feel like you are about to be drowned in a flood of umami, but the sharpness of the alcohol balances it all out.
You can feel the full flavor and awesomeness of Yamadanishiki in this sake.
It was a perfect match with the accompanying meat and tofu.
I would like to enjoy this sake carefully on the porch where I can feel the warm spring sunlight. It was such a sake.
I heard that Gikyou is also good at aged sake, but I wonder what would happen if such a sake full of flavor is aged 🤔.
I'll definitely have to try it sometime soon!
Thank you for the food 🍶.
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