こぞう
This year, for the first time, I am working in Fussa City, Tokyo, and that will end this week!
There are two sake breweries in Fussa City, Tamura Sake Brewery and Ishikawa Sake Brewery, Tamura Sake Brewery is famous for Kaisen♪
When I delivered the results last week, I couldn't stop by the brewery, so I went to the supermarket on my way home. Kasen 😁.
I bought two small bottles to compare.
I started with the Junmai Ginjo!
Junmai Ginjo Hi-ire
Domestic rice with malted rice
Polishing ratio 55
Alcohol content 15
Sake meter degree: +1 to +3 Acidity: 1.5
(1) First of all, it should be served at room temperature.
After opening the bottle and pouring it into a sake cup, the aroma is almost imperceptible.
When you put it in your mouth, the delicious and full aroma of rice spreads, and the same aroma that passes through your nose is also the same, without the alcohol tanginess.
I wonder if it is a little dry 🤔.
It is too sharp and there is no aftertaste.
Next, warmed sake!
Oh no! The aroma is gone 💦and the taste has lost the fullness of the rice.
Next, cold sake.
The aroma of the rice is very elegant, and the fullness of the flavor is not lost due to the different clarity from (1) and (2). Cold is the best!
I would like to stop by the brewery this week for an inspection, but I can't because of my men 😁.
Yum!
Japanese>English
ポンちゃん
Good evening, Koizo!
I like the comparison of different specs, but it's interesting to see how different temperatures can make a big difference! I'm not familiar with Tokyo's sake, so I'm interested 😆🎶.
Japanese>English
こぞう
Pon.
Good evening...
Thank you for your comments!
It's the change in temperature that made me find sake so interesting! This is also interesting! Heating up ginjo-shu is taboo! But if you try it, it can be delicious 😁.
Japanese>English