captain_cr-z
Daiginjo-shu brewed in 2000. The maturation period is 23 years.
I went to the opening of the Takeju Honke Sake Brewery in Nagano Prefecture to buy some.
It was the first time I had ever had sake that had been aged!
[Aroma.
It's not fruit. ！！！！ What is it...savory? (lacks vocabulary) It's a complex aroma. It smells like slightly burnt rice hulls. It's not smoky or smelly.
There is a cocoa-like sweet aroma that wafts along with a mild alcoholic aroma, and this is a dark caramel aroma. Some honeyiness. A hint of soy sauce.
It is easier to pick up the sweet aroma at room temperature than cold sake!
This is what you call an aged aroma! I imagined a fruity feeling from the name "Daiginjo," but it's not at all what I expected! The aroma is similar to the 90% rice polishing ratio sake "Katori" that I checked in before. But this old sake is not rough at all and has a more elegant image.
Taste.
This soy-sauce-like nuance is the acidity! (self-resolved).
There is a mild and complex acidity on the palate that I have never experienced before. But the texture is smooth and silky! It also has sweetness and umami. There is almost no pungency on the nose, and a mellow aroma wafts through the nose.
You can enjoy the acidity and umami that have changed with maturity! It was personally a very tasty aged sake!
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