Nippondanji
I bought this because I like Junmai sake. It seems to be a type of sake that is only released about three times a year, and there are almost no reviews on the internet.
It is a Daiginjo polished to 39%, and the Yamada Nishiki is said to have been grown exclusively for Toyopai.
Immediately after the bottle is pulled out, it has a sour aroma.
The aroma stands out even in a wide mouth cup.
When you drink it, you will be surprised to find that it is slightly foamy. More importantly, I felt that the acidity was high, which is different from that of ordinary daiginjos.
A Daiginjo has a fruity aroma and a sweet aftertaste, but Toyofuji Daiginjo is more like a Junmai-shu or Ginjo-shu, where you can taste the flavor of the rice.
On the second day, the sourness is being converted into sweetness.
It is a little closer to the general Daiginjo, but drinking it in a wine glass is more suitable for enjoying the aroma.
It is not very complex and I personally could not taste the rice.
This is a very interesting bottle in that it has a lot of character for being polished to this level, but it can be enjoyed as a Ginjo-shu as well.
I have not studied it enough, so if anyone who has had it has a different impression, please let me know.
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