susan
I think it would be a shame to dislike a sake brewery after drinking one or two bottles.
Let's start with a cold sake.
A hard, cold stone. It has an aged aroma like miso or soy sauce.
Drink it. Sweetness and savory of grilled persimmon. Ripe apples. A little thickening.
When you swallow it, it has a richness that gently wraps the whole tongue. Good astringency that lingers on the gums.
Next, 45℃.
Hot spring mountain beauty! Milky white cosmetic scent
Drink. It is gentle. Milky-white gentleness. The aroma of grilled straw. The alcohol which stands at once when it swallows reminds you of having drunk sake.
Next, 55℃.
The hard, cold stone has increased its divine presence.
Drink. The thoroughly fragrant smell of baked straw. The sweetness and richness you find when you look for it. Bitterness and astringency that remains at the tongue when swallowed.
The final temperature is 65℃.
The scent of Japanese cypress, which we had vaguely sensed from 55°C, but it was still Japanese cypress.
Drink it. It has a milky white color with the aroma of cypress and grilled straw. When you swallow it, the bitter taste that remains on your tongue is good.
I felt it was more like Yamahai than the Yamahai Junmai Limited Edition Sake I drank before. Is it the roughness of Arabashiri that makes us feel so?
It's delicious. It is my favorite sake.
I'd like to repeat it, but before that, I'd like to try some of this brewery's other lineup.
Japanese>English
susan
I'm a sucker for the "arabash" label.
Japanese>English