um
Alcohol content: 15
Sake Mirai: 80%, other sake rice: 20%.
Rice polishing ratio: 40
I wondered what to drink for the 333rd check-in, but decided on Asahitaka, which I drank for the first time.
At a sake meeting in Tokyo.
Although it is an Asahitaka, it is a Junmai Daiginjo-shu, not an arugine-shu.
The main rice used is Sake Mirai, and the rice polishing ratio is 40%, so it is practically equivalent to a high class Jyushidai.
I tried to search for it on Sake-no-wa, but there was only one other post about it, so it is a rare sake.
It was supposed to be exhibited at a sake event in Yamagata, but due to the Corona disaster, it was cancelled and a small amount was released to the market.
The mouthfeel is slightly carbonated. This may be due to the fact that it is a fresh sake.
The aroma is of peach, pear, muscat, and vanilla.
The taste is very fruity and juicy just like the aroma, and the balance of sweet and sour is very good. There is no sense of alcohol at all.
It was one of the five best sake I have ever tasted.
It is a pity that I will not be able to encounter it again.
Japanese>English
ma-ki-
Good evening, um!
Congratulations on your 333rd check-in 🎉!
I'm so jealous of you and your high-spec equivalent of Jyushidai, Asahitaka, for your milestone sake ✨!
It was a good sake time 😋.
Japanese>English