寅之助
Junmai Daiginjo made with Kenaiyama, once fired. There are only two sake breweries in Japan that use Kenaiyama.
Kangiku is one of the brands that I tend to buy, and I am really interested in how they make sake that is not only delicious but also interesting, such as this Kenaiyama.
It has a sweet mouthfeel that is typical of Kangiku and Aizan. The aroma is subdued.
Compared to Hyogo's Aizan, the umami is not too strong, giving the impression of a refreshing taste. However, the more one continues to drink it, the more the umami is firmly added.
There is no gassiness, and the overall impression is clear and free of any cloying flavors.
I felt that I preferred it to Kangiku's Aizan brand Red diamond. ☺️ I felt that it would be good if the production of Ken Aizan increased so that we could try other brands as well!
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