アラジン
At standing drinking chuin where we stopped by on our way home from Kaze no Mori WEEKS 2024.
Kyokko is brewed by Watanabe Shuzo of Tochigi, the Nanbu Touji master of my favorite Touji, Urasato Chikara Touji.
Whenever I find it, I drink it.
The first thing that catches my attention about this junmai ginjo of early autumn is the seven varieties of sake rice (Yamadanishiki has six varieties because of its different milling ratio), which are all different in terms of milling ratio and the ratio of rice used.
It seems that the sake was brewed by gathering surplus rice, but I like this kind of thing because it is ethical and interesting 😊.
The concept of this hiyaoroshi is that it is not ready to be heated, even though it was stored at ice temperature, so unusually it is recommended to be served cold.
The yeasts used are 1801 and 701.
The appearance is a slightly pale silver-green crystal.
The aroma is gorgeous, but low in tone and mild.
Typical cleanness of yellow apple, pear, melon and banana capsicum + vinegary iso.
There is also a rice aroma about the size of rice cakes.
When drinking, it has a smooth texture.
The sweetness is moderate, and the acidity is fine and spreads smoothly.
The stimulation of the fine acidity spreads and passes from the upper jaw to the back of the throat.
The bitter, complex flavor can be sensed, and it finishes with the acidity.
The finish is moderately sharp with a medium aftertaste.
It was quite an interesting sake.
Thank you for the sake.
Japanese>English
ジェイ&ノビィ
Good evening, Aladdin 😃.
I drink when I have it, Asahi Kohsan! Not rice mixed with rice, but a great mixed sake 🍶 and yet you managed to bring together all the complexity 🤗Tochigi sake indeed 🍶.
Japanese>English
アラジン
Good evening, Jay & Nobby 😃.
I think it's a testament to your ability to properly commercialize such a complicated ingredient 😁.
The taste is both messy and cohesive 🤔It was really interesting 😄
Japanese>English