あきさん
Kaimyo" Junmai Junmai Natural by Motomiya Sake Brewery. It is made from Yamadanishiki, which is grown using the duck farming method and without using any agricultural chemicals during the growing period. Purchased at the brewery in May of this year, the bottle was opened in May and has been in the dark for one summer. It has been kept in a dark place under extreme temperatures, but the color has turned beautifully and the flavor has developed. The gold color looks great on the transparent bottle!
When the bottle was opened, the wine had a good acidity and umami (I think), but after one summer, it became more rounded, and when it was warmed up, it became sweet and sour with umami and earthy flavors. I am still looking forward to a longer stay with it.
By the way, this was my first visit to Unomachi for sake. Unomachi, where Motomiya Sake Brewery is located, is designated as a national important traditional building preservation district, and the streetscape is so lovely that it was as if I had stepped back in time. How difficult it must be to maintain this townscape. It is mind-boggling. It seems that this area has long been a major rice-producing region, and sake brewing was also very active.
The brewery's direct sales office was open only a few hours a day, but we were able to sample some of their products and they told us a lot about them. He told us that in the old days, it was common practice to let sake sit on the shelf for a long time, so even today, many of the products are aged before being served. Thank goodness for that.
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