アラジン
From the Yoshida Shuzo brewery in Fukui Prefecture, this is Hakuryu Junmai Ginjo DragonImpact.
The sake rice is local Hanaechizen and Yamadanishiki from Eiheiji-cho, Fukui Prefecture, and the rice polishing ratio is 60%.
Both the water and sake rice are locally produced, and the sake brewery is very respectful of the terroir.
I had never heard of Hanaechizen before, but it is a common rice used for rice.
It was served cold.
The appearance is crystal clear with a hint of sae.
There is almost no aroma, and only a faint sense of volatile alcohol when you put your nose close to it.
The first sip has a dry attack.
The mouthfeel is impacted by the dryness of the wine, which spreads like water.
The aftertaste is a slight acidity and alcohol that finishes the palate.
Rolling it around in the mouth, you can taste the slight gasiness and acidity of new sake, as well as the sweetness and umami of the rice.
It is a light, dry, dry sake.
After enjoying the impact of the initial dryness, I would like to enjoy this sake with stewed motsu (pork cutlet), doteyaki (grilled pork belly), or pork kakuni (stewed pork belly).
Thank you for the sake.
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