Junmai Ginjo aged sake produced by Kamikame Sake Brewery, a pioneer of Junmai sake and a master at bringing out the charm of aging.
Divine Turtle Bird Song Junmai Ginjo Sake 2016
|熟成年数||7 years (freezing temperature)|
- アルコール度数：16.5 degrees
This is a masterpiece created by a sake brewery that takes care to stabilize and balance the sake by holding it at -10 degrees Celsius after brewing, and then raising the temperature and aging it to develop its umami flavor.
種別 純米吟醸 精米歩合 50% 使用酵母 Association No. 9 原材料 rice, rice malt, water 原料米 Yamada Nishiki 原料米の生産地 Tottori prefecture 杜氏 Shigenori Ota アッサンブラージュ －
(Mature and Warm Bar Master / Toki SAKE Association Executive Director)
While retaining the Ginjo aroma, a light and fragrant aged aroma wafts through the air. The taste is well-balanced, and it doesn't make a strong statement, but fades away slowly leaving a beautiful aftertaste.
The moderate bitterness transforms into umami as it warms up, increasing the sense of volume.
The slightly charred aroma of pot-cooked rice spreads through the rich flavor, and the acidity supports that flavor.The taste is sharp, but the umami lingers for a long time, inviting you to take another bite. Even if you try aging it a little more after purchasing it.
(Former National Tax Bureau Chief Appraiser)
Pale yellow. At the top, it has a slightly stuffy scent.
It has a sweet and light maple syrup (sotolon) scent.
It has a good balance of subtle sweetness and acidity, with a light bitter taste.
A standing incense that combines the aroma of banana-like (isoanyl acetate) ripe fruit and ripened aroma.
Sweet aromas like caramel and vanilla.
It has a gentle sweetness on the palate, with a light bitter accent on the finish.
(Director of ITTEKI, Japan Sake and Meat Research Institute)
The scent is faint. It looks like it will be more rounded if you raise the temperature a little.
Rather than just having one drink, it's the type that you want to drink all the time without getting tired of it. Very smooth.
I would like to pair it with relaxing red bean liver or Shirako tofu.
The aroma of freshly cooked rice rises, with a faint nutty aroma. A beautiful aftertaste with just the right amount of acidity, and the sweetness and umami that spreads throughout your mouth. A drink that makes you want to keep drinking.
(Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)
A rich aroma similar to cooked rice.
The bitter taste and the smoothness of the liquid itself are balanced.
It has the potential to become even better. Warm and smooth. A sake cup is also fine.
You can feel the gentle plump aroma of grains and the aroma of maple syrup.
The sweetness, umami, and bitterness are balanced, and the finish is soft and voluminous, leading to a lingering finish.
Seafood tempura with tsuyu sauce and grated ginger.
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