Daishichi純米生酛Classic2013by
かぶら
Daishichi
Junmai Namaishige Classic 2013by
Slightly yellowish.
Aroma: Aroma of aging, with a strong raw material aroma like cooked rice, beeswax, and even shiitake mushrooms.
Although it has been aged for 10 years, there is no burnt soy sauce or Madeira-like color, and the aging temperature is estimated to be in the low temperature range, though not at ice temperature.
The umami that seems to sink into the tongue is robust.
The bitterness that slowly spreads is surprisingly sharp, perhaps due to the junmai standard.
The lingering aftertaste is long and full of texture, and although it has the characteristics of a typical old sake with increased complexity encouraged by the sake yeast, it does not have a weighty feeling as if it is competing with others, which may be due to the alcohol, which is not surprisingly high at 15 degrees Celsius.
Among Daishichi's wide product lineup of koshu, this is one that focuses on umami and koshu-like characteristics.
It is reminiscent of Rakutamei, which has a similar maturation period, but it is a little lighter than Rakutamei.
It is a great deal to be able to enjoy such a well-matured sake for less than 3,500 yen per bottle, and the skill of Daishichi in bringing out the umami under the conditions of low-polished rice, sake yeast, and koshu, which can easily become complicated, while at the same time maintaining a good outline and a clean finish, can be said to be the quintessential Daishichi.
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