アラジン
This year, too, we were able to have a bottle of Mimuro Sugi Bodhi Hashiwashi, a wooden cedar vat made by the Imanishi Sake Brewery in Sakurai City, Nara Prefecture.
For more information, please visit Imanishi Shuzo's website or the Bodai Hashiro Research Group's website!
We love Bodai-Hashiro sake because we think it is characterized by its strong lactic acidity and soft acidity😍.
There is almost no labeling, including the specific name, and the only information available is that it is 100% Yamadanishiki from Nara Prefecture, brewed with Bodai Hashiro, made in wooden vats, and has an alcohol content of 14 degrees.
The wooden vat is indicated for each lot, and the cedar mark on the back of the bottle seems to change as it ages in the future.
The exterior is crystal clear.
The aroma is soft and deep with the scent of the wooden vat and lactic acid and pickles derived from Bodai yeast.
I think the wooden vat smells more than last year.
On the palate, the soft acidity that gradates from sweetness, the beautiful sweetness is also well balanced with the thick and characteristic acidity, and the lingering taste is strong but short with a faint fading aftertaste.
When you roll it over, the sweet and sour tastes soften and the umami can be felt, and you can enjoy a different balance.
Delicious again this year!
Thanks for the treat 🍶.
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