Miyakobijin山廃純米 とり 五百万石 無濾過生原酒 2021BY
Kab
Probably the last bottle opened this year.
The toji seems to have moved to another brewery in the prefecture this year, but this sake is two years old.
Surprisingly, the aroma is slightly fruity, like a slightly burnt orange.
From 45°C. There is a slight lactic acidity, and a rather strong pungent taste that hits you slowly. The juicy flavor of rice, or perhaps a fruity flavor as well, gradually expands, and the bitter or pungent taste gives it a sharp edge.
The temperatures of 50°C and 60°C do not change much, but the higher the temperature, the more pungent and sharp it becomes.
On the fourth day, it can be heated or slightly watered down.
On the 2nd day, cold sake. Not much has changed, but the aroma is almost gone, and after the juicy citrus sweetness and umami, it is gradually lifted by the bitterness and spiciness. It is a little heavy as it is, so you may add a little water.
It is a well-balanced, dry, mature sake with a fruity flavor and a Yamahai-like character.
As it calls itself "Tori" (chicken), it goes very well with chicken meat as the fat is washed away and the red meat is tightened.
It can be stored at room temperature.
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