しんしんSY
The drinks I couldn't drink at the all-you-can-drink Oroku, Part 3
Joujiki Blue Honsei
Yun Yun
We usually use Yamada Nishiki from Hyogo Prefecture for our "Oroku Kei", but as a first attempt, we brewed "Kei" with this "Higashi Izumo Yamada Nishiki" and the taste is close to "Oroku Jyojyo", so we decided to sell it as "Oroku Jyojyo Blue".
It has a nice roundness and a medium-bodied maturity. It has a refreshing Muscat-like flavor and a density of acidity.
However, in contrast to the usual Joujiki Genshu, the second half is more supple and smooth.
If you chill it too much, you won't be able to feel the roundness of the two-year aging process, so we recommend 10 degrees or more.
When warmed, the umami expands nicely, and the taut acidity harmonizes with the umami.
The fine acidity breaks off nicely. The roundness of the umami can be felt, but it has been aged at -5°C.
It keeps a beautiful elasticity.
Japanese>English