アラジン
When it comes to aged sake, Daruma Masamune is the most popular type of sake.
Shiraki Tsunesuke Shoten has been making mainly aged sake since the 1960s 🍶.
Shigeri Shiraki, aka Samantha, is the 7th generation brewer. I've seen your instagram often, but this is the first time I've met you. ☺️
Jyunen Koshu is a blend of sake that has been aged for more than 10 years.
His husband and toji, Hisashi Shiraki, is one of the few sake blenders I know of.
The appearance is deep amber and brown.
I have never seen such a color expression in sake before!
The aroma is soft yet complex with a mature aroma.
Clove, cinnamon, cypress, mead, shiitake mushrooms, soy sauce, caramel, walnuts, etc... All the elements of matured aroma are mixed together with a gentle sweet aroma and a hint of acidity.
The taste is soft and mellow.
The sweetness is intense and strong, with a touch of molasses, and the acidity spreads from there in a rich, gentle and complex way.
There are nuances of Shaoxing sake, but it has no corners, and the richness and full flavor of the rice gives it the quality of aged Japanese sake.
The lingering aftertaste is long, thin, and string-like.
I am grateful that they did their best to revive aged sake, which at one time was almost lost due to the Sake Tax Law.
I hope that aged sake will spread as one of the wonderful cultures of sake 🍶.
Japanese>English