Tenbi純米大吟醸 長州山田錦
Ryohei
As Mr. Fujioka has retired, this was the last Amami made by him.
We enjoyed it while chewing on its deliciousness.
The conventional image of Junmai Daiginjo was as an after-dinner drink to enjoy its gorgeous aroma and lingering aftertaste, but Tenbi's Junmai Daiginjo made me keenly realize that this was only an assumption.
Because the rice is polished to a high degree, it has a very clean mouthfeel with no cloying taste, which is a clear characteristic of Junmai Daiginjos.
However, it has a unique, slightly effervescent taste that is characteristic of Tenbi, and I think it is only possible to taste the full flavor of the rice.
It is not as glamorous as other sake, but it can be used as an everyday sake, and I really like its taste.
I have had Aizan and Senbon-Nishiki so far, but Yamada-Nishiki is indeed the best. It has a very good balance of umami.
Those who like Omachi and Aizan may think it is too light, but I cannot drink a lot of Omachi and Aizan.
I was able to drink more and more of this sake because of the good balance of this Yamada Nishiki.
I am looking forward to the next one, and if I find Fujioka Toji's Amami, I would like to buy it again.
Thank you for the sake. And thank you for your hard work, Mr. Touji Fujioka.
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