chocosara
Jyushidai Junmai Daiginjo Gokujo Morohaku
Provenance: Yamagata Prefecture
Producer: Takagi Shuzo
Rice used: Yamadanishiki from Hyogo Prefecture, Aizan from Yoshikawa Town
Excerpt
Jyushidai Junmai Daiginjo Gokujo Morohaku is a rare and expensive sake that is sold only once a year and is rarely available.
It has a very fresh taste, and its refreshing and fruity flavor fills the mouth.
The rice polishing ratio is 50%, with 45% of the rice used for the hanging rice, and the brewing water is carefully selected, using sakura shinsui (clear cherry blossom water).
Morohaku is a brewing method in which polished rice is used for both koji rice and kake rice. This is a masterpiece brewed using the traditional brewing method that has been used since the Edo period.
The rice polishing ratio is 50% for koji rice and 45% for kake rice, with 50% and 55% of the rice around 50% and 55%, respectively, shaved off.
The lower the rice polishing ratio, the cleaner the sake's flavor will be, with less cloying taste.
Taste
Daiginjo-Moroshiroshu has a well-balanced, delicate flavor that combines a gorgeous ginjo aroma and fresh fruitiness. The clear aroma of white peaches and melon waft elegantly through the air, while the fresh fruitiness and refreshing acidity outline the sweetness and finish with a clear crispness.
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