FSB
I have always been curious about this brand of Aichi sake, GIN.
It is a brand of sake made by Shibata Shuzo, a brewery in Okazaki City that brews Ko-no-Masa, a sake made using the traditional method of making sake from the yeast and the yeast.
I was told that Sakaizendo Horiichi does not carry this brand and that it is mainly distributed locally, so I purchased it at the brewery's official online store.
We started with it cold (room temperature).
The poured body was slightly golden yellow and clear.
There is almost no aroma. There is a faint aroma of rice.
When you drink it, you will be hit with a slightly fruity acidity, like raisins or prunes.
There is also a hint of rice flavor.
The texture is very smooth and pleasant to the palate, thanks to the use of Kanzui, a very soft water.
The taste is well rounded with a smooth and refreshing aftertaste.
Next, we tried heating the sake (50°C).
After boiling the water and turning off the heat, the sake was soaked for 3 minutes.
The aroma remained subdued, with a faint scent of alcohol. There is also a faint aroma of rice.
When drunk, the acidity felt in the cold sake has settled down to a soft acidity derived from lactic acidity, which is typical of a sake made from the traditional sake brewing method of "sekiyake" (sake brewing).
The umami of the rice can be felt more clearly than in the cold sake.
The taste is quite soothing.
I like the soft acidity of a sake made from the oldest sake yeast, Yamahai, and the umami of the rice when it is heated up.
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