Hori
We were served a bottle of Imi's Gin-sen.
Gin-sen is a freshly pressed sake that is released at the beginning of the season.
It is a sake that is hard to come across, but we were fortunate enough to have it.
I was shocked when I tried it. It was a bit of an incident for me.
Ginsen is a brewer's alcohol-added sake, but it is different from the alcohol-added sake I know.
I have no particular preference for junmai (pure rice) or any resistance to alcohol addition, but I had a stereotype of what alcohol-added sake should be like based on my past experience. It is not that one is better or worse than the other, but that they are different genres.
First of all, Ginsen has a wonderful aroma. The aroma is elegant and gorgeous, with a fragrance that I have never experienced in a junmai sake. The taste is light nigori with a mellow sweetness and gentle acidity. After swallowing, bitterness follows, and it finishes nicely with the aroma passing through the nose.
The impression is that the alcohol taste is integrated with the sake, pushing up the good points even more.
After drinking this Gin-Sen, I realized that the addition of alcohol is a way to make sake more delicious. It is a sensation that has broadened my world.
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ジェイ&ノビィ
Hi Hori 😃
Mr. Sagimi! I had the pleasure of drinking White Sagami at the Prefectural Association, but I can't get it for myself 🥲.
Great review and I would love to drink it and expand my world🌎🤗!
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Hori
Thanks for your comment, Jay & Nobby 😊I happened to be there when this Imi came in and was able to buy it! I was drunk and overreacted, but maybe my perception of Aruzoe was just wrong in the first place😅.
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