Kab
It is a pure sake. It has the image of a brewery that makes stable junmai sake, and although it is not very popular, it is sold by many prominent sake shops in the Tohoku region.
I thought that the real strength of this sake lies in its hi-ire, so I followed the sake shop's recommendation.
It is only a little yellow. It is not a match for the six months of fresh ripeness after shipment.
Cold sake. The aroma is slightly apple or cemedine-like.
The mild umami expands as you drink it, the acidity is just a little, and it finishes with a strong bitterness.
On its own, the bitterness is a bit of a turnoff, perhaps from the fact that it is a new 2022BY sake and is called Ihyakumangoku.
However, it pairs quite well with salty blue cheese, pickles, and stir-fries.
On the third day (one day later), I thought it was a strong sake, but it still is. The sweet umami flavor emerges, the bitterness becomes milder, and the spiciness gives it a sharpness that improves the impression.
On the fifth day, when heated to 45°C, it has a grassy aroma. At 40℃, the bitterness is quite strong, so 45℃ is better.
There is no sense of ripeness at all. It is a moderate to slightly modern sake with a strong quality, which is good as a break from the modern-centered liquor stores.
Would a more orthodox spec be better next time?
Japanese>English