アラジン
February 4 is Risshun. It is the season of Risshun Asashibori, which heralds the arrival of spring.
It is still chilly, but to celebrate the arrival of spring, we had Risshun Asashibori at Asano Sake Shop Umeda in Umeda, Osaka.
First up was Tomikunishiki from Kasai City, Hyogo Prefecture.
It is made from 100% Yamadanishiki with a milling ratio of 60%.
It is served cold with thoughts of the coming spring.
The appearance of the sake is a bit of a "orikara". Is it an expression of spring haze?
The top-tasting aroma has an apple-like ginjo aroma with a hint of sourness and sweetness.
When you sip it, you will first taste the acidity of koji, followed by a light sweetness and umami, but the acidity will catch up with you even more.
The alcoholiness of the new sake comes in the hint of aroma, and it is tightened up.
We enjoyed this sake while praying for a fulfilling sake life and good physical and mental health in the coming year.
Thank you for the sake!
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