アラジン
Kikusen Junmai Daiginjyo Matsushita Rice 40 from Aoshima Shuzo in Fujieda, Shizuoka Prefecture.
This was my first Kikusen.
The sake from Shizuoka is said to have a mild aroma, a refreshing flavor, a soft mouthfeel, and a crisp finish.
The "Matsushita Rice" is "Yamada-Nishiki" grown by natural farming with compost and without chemical fertilizers, which began when Mr. Matsushita, a local resident of Fujieda City, visited the brewery and offered to grow his own sake rice.
This junmai daiginjo is lavishly polished to a 40% milling ratio and brewed with Shizuoka yeast, which gives it a mild aroma.
It was served cold.
This time it was served at a drinking party with acquaintances, so the tasting was sweet.
The aroma is indeed mild. It has a subtle ginjo aroma with a sense of quality.
The mouthfeel is smooth, and the flavor is mainly umami.
The sake's sake meter reading of +4.5 on the sake meter and 1.2 on the acidity scale indicate that it is a dry sake, but it has a solid core of umami.
It was good as a food sake.
I paired it with Hiramasa sashimi, shime saba (mackerel), and kushikatsu (pork cutlets), and it was enjoyable without interfering with any of my favorites.
Thank you very much for your kindness.
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