ねむち
The 10th Meishu Kikizukai in OSAKA (2)
Osawa Shuzo / "Meikyojosui" "Seiki" Saku City, Nagano Prefecture
Founded in 1689.
A small brewery with five employees, mostly two brothers. Tateshina.
The name "Seki" is given to junmai sake made from 100% Kinmon-Nishiki and aged in the brewery at a low temperature for two years or more.
Seiki, Nama Hashiroshi, Junmai 2020
Aged for two years. It has a clean attack and the low acidity characteristic of the traditional sake brewing method, making it round and mellow overall.
When heated to 45 degrees Celsius, the acidity becomes even less acidic, making it easy to drink. A slight tanginess appears later.
Seiki: Junmai Daiginjo 2019
Aged 3 years. Beautiful sweetness and a hint of lactic acidity from the sake.
Aroma is spread and nice when heated up. The lactic acidity remains the same, but the sweetness is doubled and it is very tasty.
When I asked if it was more suited for warming, he replied, "It's not for warming, but it tastes even better when it's heated....
So, doesn't that mean it's good for warming up? 🤔.
And there was a line of people waiting in line while it was heating up 🤣.
I thought the same thing when I drank "Kiminoi Junmai Daiginjo", but the low temperature aging on the sake yeast makes it mellower and more delicious 😋.
I ran into pyonpyon as I was wandering from one place to the next 😁.
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