たけるパパ
On a trip to Miyagi Prefecture, I stopped by "Saichi" in Akiu Onsenkyo.
This store seems to be a member of the Japan Famous Sake Brewers Association, and they had a wide selection of local sake.
One bottle that caught my eye was brewed by the Yonezuru Sake Brewery in Takahata-machi, Higashiokitama-gun, Yamagata Prefecture, which is located in the neighboring prefecture. It is a limited edition sake for the New Year's holiday, brewed on New Year's Day, and stored in bottles after fire-refining. It is said that the storage period gives it a matured taste.
No. 34 is the number of the brewing tank, and this is the tank in which the New Year's Day "Tomeshibu" brewing is conducted.
The raw material rice is 100% Miyamanishiki.
Rice polishing ratio is 55%.
Alcohol level is 16 degrees.
Sake degree is +1 to +2, slightly dry.
After bottling, it seems to be once fired and then enclosed in a bottle to give it a different flavor.
When the bottle is opened, the aroma is fresh, gorgeous, and fruity, like green apple and pear, with a hint of sweetness.
When poured into a sake cup, it has a clear, pale golden color and is smooth.
A sip reveals a fruity and slightly sweet taste. The ginjo aroma, like green apple and melon, spreads in the mouth. The palate is filled with the flavor of rice, and the acidity tightens the taste and makes it crisp and clean. The aftertaste is smooth and crisp, with a hint of bitterness and minerality lingering in the aftertaste.
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