Dassai純米大吟醸 45
SakenowaRecord your sake experiences and discover your favorites
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アラジン
Finally, the last sake from the sake buffet we recently had at Torarenbo Hilton Plaza West.
This is Kunimori nigori sake from the Nakano Shuzo brewery in Aichi Prefecture (Handa City).
It's a nigori sake with brewing alcohol and added sugar.
The label says that the sake is only heated when bottled, so we labeled it as "Nama-zume" (raw sake).
The sake has a sake strength of -5, an acidity of 1.3, and an amino acidity of 1.2.
The appearance is a beautiful snow white with no graininess at all.
The aroma is a bit unexpected with a greenish flavor.
The texture is smooth and smooth with fine particles.
The taste has a sweet sake-like sake lees flavor with a hint of alcohol.
By the way, we finished the sake buffet with a glass of Oze no Yukidoke Junmai Daiginjyo Peach Color Nigori (the third glass) 🍶.
It's nice because you can freely enjoy a little bit of various brands of sake (I had 3 cups 😅)!
The only problem is that I drink too much 😎.
Thanks for the food 🍶🍶🍶🍶.
Japanese>English
アラジン
Oze no Yukidoke Junmai Daiginjyo Peach Color Nigori from Ryujin Shuzo in Gunma Prefecture (Tatebayashi City).
We had a chance to compare the sake at Torarenbo Hilton Plaza West the other day, but we had no idea it was included in the sake buffet!
I won't go into details about the aroma and taste since they are already in my recent post, but it has a light sour aroma, a bright cherry-red nigori that is perfect for spring, a light acidity, a sweet umami that is typical of junmai daiginjos, and a refreshing hint of fragrance.
I like muddy and oily aromas, but this one is not cloying or sticky, and at the same time, the acidity enhances the Junmai Daiginjo flavor, which I honestly think is great.
I love it.
I refilled it twice after this (whisper).
Thank you very much for the food 🍶.
Japanese>English
アラジン
This is a gem of Kutouryuu from the Kuroryu Shuzo brewery in Fukui Prefecture (Eiheiji Town).
Brewed with Fukui rice at 65% polished rice, it is the most standard sake in the Kutouryu lineup with a sake degree of +3.
The appearance is clear and the aroma is only slightly sweet.
The texture is smooth, and along with the umami, I also felt a sense of alcohol and iodine in the hint of aroma.
It was a treat 🍶.
Japanese>English
アラジン
This is Hakurakusei Special Junmai from Shinzawa Brewery in Miyagi Prefecture (Osaki City).
This is the most standard brand of Hakurakusei, which aims to be the ultimate food sake. The sake rice is unknown, but it is flat polished rice with a milling ratio of 60%.
It has a sake degree of +3, acidity of 1.6, and amino acidity of 1.2.
The appearance is clear.
The aroma is umami and acidic.
On the palate, there is a refreshing acidity and a sense of alcohol loss.
It is easy to drink with a good balance of umami, sweetness, and acidity, and it certainly gives the impression of an excellent food sake that would go well with any dish.
It is refreshing, so it can be enjoyed on its own as well.
Thank you very much for your kindness.
Japanese>English
アラジン
From the Ryujin Shuzo brewery in Tatebayashi City, Gunma Prefecture, comes this Junmai Daiginjyo Namazume from Oze no Yukimelto.
The authority of this sake is unknown, so it may be a Monde Selection type of sake (please forgive me, I'm just a rambler who doesn't know anything about things), but it won the gold medal at the Tasteful Sake in a Wine Glass Awards.
The appearance is clear with a slight lemon yellow tinge.
The aroma has a strong sweet ginjo aroma with a hint of white flowers, and a light, cucumber-like ginjo aroma with a hint of sake-like character coexists.
The taste has a smooth texture, with a fruity and juicy melt-in-your-mouth sweetness and a lighter umami flavor.
The back palate also has a light acidity and sharpness, but the hints are also fruity.
It was a sake that would suit not only those who like fruity sake, but also those who like white wine.
Thank you for the sake.
Japanese>English
アラジン
This is "Snow Kayasha Yamahai Junmai" from Saiya Sake Brewery in Yurihonjo City, Akita Prefecture, Japan.
Snow Kayasha is named after the snowy landscape of Akita, where thatch-roofed houses are covered with snow.
The brewer, Saiya Shuzoten, has won more awards at the National New Sake Competition than any other sake brewer in Akita Prefecture, making it an unrivaled representative of Akita Prefecture.
The appearance is soft, with a slight yellowish tinge and a light veil of cloudiness.
The aroma is simple, with a hint of acidity and a sense of rice, typical of Yamahai.
In the mouth, it has a soft texture and spreads smoothly like water without much attack.
I imagined it would have the sourness of Yamahai and a unique malted rice flavor, but I did not detect any such peculiarities!
When I let it roll around in my mouth, the sweetness and umami that is typical of junmai also appeared, and the acidity that is typical of yamahai made it sharp.
It has no unpleasant peculiarities and goes down well. If you have any stereotypes or aversion to Yamahai, I highly recommend you to try it.
Thank you very much for your kindness.
Japanese>English
アラジン
We had a sake buffet at Torarenbo Hilton Plaza West.
We had a lot of sake, so please forgive the roughness of my tasting impressions.
We started with Chiebijin Junmai Sake from Nakano Shuzo in Oita Prefecture (Kitsuki City).
It is the most standard Chiebijin with a rice polishing ratio of 70%.
Chiebijin aims for gentle sweetness and beautiful acidity.
The red label looks like it is covered with a red pigment.
The exterior is crystal with a warm, subtle wild yellow tint.
The aroma is gentle, but it is refreshing, with a sweet apple-like aroma and a refreshing alcohol taste.
In the mouth, a refreshing umami and acidity spread gently.
It is not surprisingly gorgeous or flashy, but it is a sake like a gentle friend that can stay with you for a long time.
Thank you for the sake.
Japanese>English
アラジン
From Shimomura Sake Brewery in Hyogo Prefecture, which specializes in junmai, comes Okuharima Spring Waiting.
This is a spring sake that until last year was 80% polished Yamahai, but has changed to 55% polished Junmai Ginjo from this brewing year.
Brewed with Hyogo Yume Nishiki rice and No. 9 yeast, it has a very dry taste with an alcohol content of 17.2°, a sake alcohol content of 20.8, an acidity of 1.7, and an amino acid content of 1.1.
It was served cold.
The aroma is fresh and volatile with a hint of alcohol.
The appearance is clear.
On the palate, it initially has a watery feel. The dry taste spreads after it is absorbed into the mouth, followed by a crisp acidity.
The more you drink, the stronger you feel the crispness of the acidity.
It is a dry, dry, sharp, refreshing, and light sake!
It seems to go well with just about anything.
If you drink this well chilled at a cherry blossom viewing party, you might get drunk before you know it.
Today I had the Irohani Masu Spring Sake Comparison at Torarenbo Hilton Plaza West in Umeda, Osaka, and this sake was included as part of the package.
It was a perfect combination of the sake and the tsushidashi.
Thank you very much for the food and drink.
Japanese>English
アラジン
Oze no Yukidoke Junmai Daiginjyo Peach Color Nigori from Ryujin Shuzo in Tatebayashi City, Gunma Prefecture!
The peach-colored nigori, which is the color of springtime sake, is said to be caused by the power of red yeast, which turns white sake rice red after alcoholic fermentation 😳.
Yeast is amazing, isn't it?
I'll have it cold 🍶.
The appearance is a beautiful cherry blossom-colored pink nigori. It looks like a cherry blossom snowstorm dancing in the spring haze 🌸.
The aroma is light and short, with a hint of sourness. Is this "kyun"?
The aroma is sweet and sour with a hint of koji (malted rice).
On the palate, there is a light but sultry attack of strawberry-like acidity and a spring-like shwariness!
Immediately followed by a rich juicy yet light ripe strawberry-like sweetness 🍓.
A perfectly sweet daiginjo!
This is the taste of sweetness.
I was completely knocked out as I have never had a sweet tooth before😍.
The sweetness and sourness are in harmony with a golden ratio of 7:3, and even if you drink more, you can enjoy it without feeling sticky or sticky thanks to the refreshing Daiginjo taste and the sweet and sour sourness.
No wonder it is so popular.
I felt a new possibility of pairing sake with sweets, not just with sweets, but with sake = sweets.
I loved it! Thank you for the treat 🍶.
Japanese>English
ポンちゃん
Hi Aladdin, ☀️
I have a sweet tooth too, so I was hoping to get this sweet daiginjo this year, but I missed out 😭I'd love to see it and drink it 😆👍
Japanese>English
アラジン
Hi Pon-chan 😃
The sweet and sourness of the strawberry milk and the freshness of the daiginjo were in perfect harmony and were the best sweet spring sake to say the least 🍶 so that somehow you can drink it too Pon-chan 🍶.
Japanese>English
アラジン
From the Yamachu Honke Shuzo brewery in Aichi Prefecture, this is a 60% Junmai Ginjo Genshu of Gikyo.
It is made from 100% Yamadanishiki produced in Tojo, Hyogo Prefecture, with a 60% rice polishing ratio.
According to the website of the sake store, it is an unfiltered, unpasteurized sake.
It was served cold.
The appearance is crystal clear.
The aroma is only slightly alcoholic, and if you look for it, you will find a ginjo aroma.
When you sip it, the umami flavor slowly seeps out and spreads in your mouth!
From there, the rich rice sweetness and alcoholiness are softly enveloped by the acidity of the koji.
Rolling on the tongue, more and more Yamadanishiki's umami seems to gush out, and you feel like you are about to be drowned in a flood of umami, but the sharpness of the alcohol balances it all out.
You can feel the full flavor and awesomeness of Yamadanishiki in this sake.
It was a perfect match with the accompanying meat and tofu.
I would like to enjoy this sake carefully on the porch where I can feel the warm spring sunlight. It was such a sake.
I heard that Gikyou is also good at aged sake, but I wonder what would happen if such a sake full of flavor is aged 🤔.
I'll definitely have to try it sometime soon!
Thank you for the food 🍶.
Japanese>English
アラジン
This is Banshu Ikkyo Spring Shine from Sanyo Hai Sake Brewery in Shiso City, Hyogo Prefecture.
To express the brightness of spring, the rice is polished to a light and beautiful quality by shaving off the thickness of the rice called "Shin Gin Seimei" and the top tank is pressed by a stress-free method called "Gravity System".
The sake rice is 100% Yamadanishiki and the rice polishing ratio is 55%. The alcohol content is a light 15 degrees.
The appearance is clear. Unfortunately, due to the passage of time after opening the bottle, there is no sense of gas.
The aroma has a hint of soft ginjo aroma and a mild koji aroma.
In the mouth, there is a mild harmony of umami, sweetness, and acidity.
The pleasant taste quickly disappears along with the sourness.
As it rolls around on the tongue and you drink more, you can feel the sharpness of the acidity, but it is still gentle.
It is the kind of sake that goes well with any meal, and gives you a sense of the softness and mildness of the spring air 🍶.
It's already spring 🌸
Thanks for the treat!
Japanese>English
アラジン
Kudokyuide's Kurobakuren is a super-harsh ginjo Kame-no-o from Kamenoi Shuzo in Yamagata Prefecture.
Kurobakuren is Kudoki-Ute's dry-oriented strong-user version of Kudoki-Ute's Kurobakuren.
This sake is made with all Kame-no-o4 rice from Akita Prefecture, polished to 55%, and brewed with Ogawa No. 10 M310 yeast.
It is brewed with Ogawa Jugo M310 yeast and has an alcohol content of over 17%.
It was served crisp and cold.
The appearance is clear with a slight yellow tinge.
The modest ginjo aroma is spicy and refreshing, and the coolness of the alcohol gives it an invigorating aroma.
When you take a sip, it is very hot.
But, as one would expect from Kame-no-o, the umami of the rice can certainly be felt in the spiciness.
Then, without a pause, it is cut off by the crisp acidity and the refreshing feeling of alcohol.
As it rolls down, the rich umami of Kame-no-o comes out, but there is not the slightest hint of persistence as it disappears in a dry dry taste.
I think it goes well with any meal, and I highly recommend it to connoisseurs who like sharpness and dryness, but that alone is not enough for them.
Even I, a lover of umami-guchi and ama-guchi, think it is honestly delicious, and I found myself pouring more and more of it while eating!
If this kind of sake is served at a cherry blossom viewing party, I'm sure I'll be a believer 🌸.
Thank you!
Japanese>English
