アラジン
Sake and Otsumami Chuin Shinmachi Store's November SAKE club "Tasting Aged Nama Sake".
This is the third sake from the 2021BY series that has been aged for about two years.
It is "Koei Kiku Ikubou Unfiltered Nama Sake".
This sake was brewed by Katsuaki Yamamoto, the toji who used to brew Kikutaka, which will appear later in this issue, at Kouei Kiku Sake Brewery in Saga, which he newly established with Mr. Kusaka, a former director of NHK.
Although there is no mention of it on the label, the rice used for the sake is Kitashizuku, and the sake mother is brewed with natural lactic acid bacteria, or so-called "nama-hashiroshi.
The appearance is clear crystal with a warm feeling.
The aroma is more woody and mature than the previous two sakes.
The mouthfeel is round.
From the attack of rich sweetness, it has a complex flavor with a sense of fullness, sweetness, and maturity, and finishes with a firm and characteristic acidity.
The taste has the characteristic acidic nuance of Koei Chrysanthemum as it is, but with a thicker, multi-layered flavor that gives it the appearance of an aged sake.
It is often said that sake made from a traditional sake yeast yeast yeast is suitable for aging, and this one is certainly delicious as well 😊.
Next up is the 4th sake 🍶.
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