Suginishiki山廃純米 天保十三年 2019BY
Kab
🏆2023 10 private sake selections
Suginishiki's standard, Yamahai, which has been aged for almost 4 years. It has a good reputation among fans of aged sake, but it is also recommended by liquor stores as a new brand to be handled, and "it is still good to start with Tenpo 13 years".
Starts at 40°C (104°F). A little bit of a twinge of alcohol aroma.
When you drink it, it opens up with a hard minerality, as well as the umami of rice and a faint sweetness. It has acidity and bitterness, but just on the edge, without being obnoxious at all. The balance is superb. The aftertaste is pungent, but it comes out later, not as a spasm, but as a sharp, lingering sharpness that can be enjoyed.
Black garlic, lotus root, potato and carrot stew, cheese, chives, boiled rice, and bitter gourd stir-fry are all good.
At 45°C it is almost the same, but the bitterness and pungency increase.
It is a little sour when heated to cold.
Room temperature is not much different from 40℃, but the sweetness is a little less pronounced. Room temperature or 40°C or lukewarm is good.
This is a great aged Yamahai Junmai. It has no strong peculiarities, and at 1,210 yen for a sake like this, you could say that everything is OK.
We deeply agree with the liquor store's attitude, "We want to sell mainly sake that has a good umami flavor and that you will not get tired of drinking.
Japanese>English