アラジン
The last of the Yamahai set at the party to enjoy Furoizumi was Yamahai-brewed Junmai Ginjo Bizen Omachi Tailingshu (raw).
The 6% mother rice is Yamadanishiki from Shiga Prefecture, and the 94% unrefined rice is Omachi from Okayama Prefecture, with a 55% polished rice ratio.
It is brewed with natural yeast from the brewery and has a sake degree of +1, an acidity of 2.1, and an amino acidity of 1.9.
Since it is an orizake, it is supposed to be made from the sake lees, but when I poured it from the bottle into a glass, I couldn't help but exclaim, "What! I couldn't help but exclaim when I poured it from the bottle into the glass!
The appearance was a color I had never seen before, and it was not just a cloudy white color, but a cloudy color with shades of brown that reminded me of brown rice and soil.
The reason for this is raw aging.
It was pressed in March 2013, aged for a long time without being heated, and bottled and shipped in January 2023.
I thought it was a mistake on the label.
This is the first sake that has undergone 10 years of fresh aging.
The aroma is pale and gentle with a sake-kasu (sake lees) feel.
In the mouth, it has a smooth texture with a hint of residues on the tongue.
The taste is of rice sweetness and lactic acidity, with the sourness kicking in on the palate from the sake lees flavor.
It transcended complexity over time and tasted gentle, as if it had returned to nature.
It was a precious experience.
Thank you for the treat 🍶.
Japanese>English
ポンちゃん
Good morning, Aladdin-san. ☀️
I've heard that Furozumi is only released when the flavor is matured, but this one is truly aged raw 😳‼️ and it might have been Mr. Toji Yamane who squeezed it! I wish I could have tried it 😊.
Japanese>English
アラジン
Hi Pon-chan 😃
The label says Mr. Toji Yokosaka, but this is the last year of Mr. Yamane's career, so he may have been involved in some way. We are very lucky to have the history you have accumulated 🍀.
Japanese>English