Sakuyabi純米吟醸 無濾過生原酒
酒記「しゅき」
Purchased on the recommendation of my regular liquor store.
It seems to be a sake that has been aged in the brewer's refrigerator after being fire-aged.
The aroma has a hint of volatile alcohol and the glamorous and mellow aroma of red grapes.
The aroma is quiet, but it is pinpointed with this scent.
The taste is very calm and crisp with a juicy mouthfeel.
I have the impression that the aroma is better at room temperature than chilled, and the flavor comes out well.
The way it is made, leaving a gaseous and slightly effervescent taste, is nothing short of amazing.
Juwak -> umami -> bitterness -> alcohol -> bitterness
The end of the drink is clear, light, and astringent.
It is calm for an unfiltered unpasteurized sake, but you can taste the fresh flavor and the roundness and umami that has developed after the bottle has been aged for a while.
It gives the impression of the astringency and bitterness of smelling dead leaves just after the leaves have fallen from the trees, an expression of autumn.
The astringency, like bitterness and pungency, is a very mature taste.
It is slightly amber because it has been aged.
Thanks to the aging process, it has become an "dirty" sake that can be served with robust food.
It is better to drink with miso dishes than salt dishes. Miso grilled mushrooms, miso grilled autumn salmon, mackerel miso, miso stew, and miso soup.
Mackerel miso, miso stew, etc,
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