アラジン
At a standing drinking CHUIN sometime ago.
It is a freshly squeezed Junmai Ginjo Nama-shu.
It is freshly pressed and has been aged in ice for about two and a half years in the store.
The appearance is yellowish green.
The aroma of raw ripeness is in the air, and it has a light candy-like sweet aroma like a lingering scent of ginjo aroma.
The taste has a tart texture.
The taste of Kinjaku is irresistible from the first sip, with a balance of dark, fruity sweetness and acidity!
It unfolds with a freshness that belies its two and a half years of aging.
It is at its best at this point.
From the irresistible taste, the acidity tickles the palate with a light stimulation, and then it is sharp and snappy.
The finish is sharp, with a medium short finish.
The flavor is just great.
According to Mr. Kawada of chuin, if you don't need the aroma of fresh ripeness, it is recommended to drink it after around six months, even if stored in ice temperature.
Personally, I don't need the aroma of fresh ripeness separately, but the depth of flavor is so great that aging may be possible.
In the future, I would like to compare it with something that has been aged in ice temperature for a shorter period of time (although it will be a time difference).
Thank you for the treat 🍶.
Japanese>English
ワカ太
Good morning, Aladdin 😃Freshly squeezed 2.5 year ripeness is contradictory but fascinating 😆💕The fact that it still looks fresh at 2.5 years is because you keep it well in ice temperature, that's kind of amazing😍.
Japanese>English
アラジン
Good evening, Wakata 😃.
I heard that the sake is aged at ice temperature in Lemacom, so it seems to be no different from normal storage 🤔The only difference may be the patience to be able to age it without drinking it 😁.
Thank you for the opportunity to try some sake that I can't drink at home 😄.
Japanese>English