アラジン
The 2nd National Sake Breweries' Sake and Talk Party @ Kyoto Miyako Messe, hosted by Sake-Taker Nissigawa.
*Comments are more sketchy than usual 🙇.
The second sake at Hayakawa Shuzo, which brews Tamitsu, was an Omachi junmai ginjo.
The rice polishing ratio is 50%, a little more polished than special junmai.
The aroma is not that spectacular, but it is more beautiful with less rice aroma than that of special junmai.
The taste is also more beautiful than Tokusyujunmai, and yet, as is typical of Tamitsu, the sweetness and umami of the rice can still be felt and is still delicious. ☺️
The special junmai is more intense or more aggressive, so the junmai ginjo that I drank right after it may be a little less impressive.
The aroma is also moderate for a junmai ginjo, and I thought it was perfect for Japanese cuisine that makes the most of light ingredients.
Japanese>English