アラジン
At standing drinking chuin where we stopped by on our way home from Kaze no Mori WEEKS 2024.
Tasake Benkei was opened on the same day as Jyushiyo.
Sake rice Benkei is a Hyogo variety originally selected and bred by the Hyogo Prefectural Agricultural Experiment Station from the native variety Benkei 1045.
Although widely grown from the Taisho era (1912-1926) to the prewar period, it disappeared around 1955 with the advent of Yamada-Nishiki, the KING of sake rice.
In the recent trend of brewing with restored rice, Benkei was also revived in 2012 by Yamagata's Sakata Sake Brewery (Kamikigen).
Nishida Sake Brewery (Tasake) has also been brewing Benkei since 2013.
I like sake made with native rice, so I'm looking forward to Benkei too😄.
The exterior is silver-green crystal.
The aroma is gorgeous and refreshing.
Yellow apple, pear, melon, banana, and rice aroma like white dumplings.
The taste starts with a smooth, dark sweetness, and while the acidity is gentle and smooth, the stimulating acidity goes down the back of the throat in abundance.
The taste is rich in umami, including bitterness, and the lingering finish is rather long and finishes with a complex flavor that lingers on the tongue.
The overall flavor is rich and complex for a rice wine.
According to the owner, Mr. Kawada, it has the richness of old-time rice wine.
I don't dislike this kind of sake with a strong flavor!
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