Aging since 2013 adds aroma, and the flavor explodes even more attractively when warmed. An outstanding meal drink.
Suiryu Kimoto Junmai 2013
- アルコール度数：15 degrees
Through fermentation, the starch in the rice is converted into sugar, and then into alcohol. This sake is a ``completely fermented pure rice'' sake that is unique to Kubohonke, which is extremely particular about the fermentation process that is unique to Japanese sake. It is not sweet, but has an attractive flavor and a mellow acidity that supports it. Aged for more than 10 years, it gains complexity and a fragrant aroma, and when marinated at a high temperature, it becomes a sake that everyone will find pleasant and delicious.
This alcohol goes well with French and Italian main dishes.
種別 生酛 純米 精米歩合 65% 使用酵母 Association No. 7 原材料 rice, rice malt 原料米 Awa Yamada Nishiki Nipponbare 原料米の生産地 Tokushima prefecture Shiga prefecture 杜氏 Katsunori Kato アッサンブラージュ -
(Mature and Warm Bar Master / Toki SAKE Association Executive Director)
Very stable and mild scent. As it ages, it develops a scent that wafts through the air, rather than rising to the top.
It has a scent that predicts umami more than Junmai Ginjo, and the taste is more pronounced.
It has a scent similar to cinnamon and cacao.
Perhaps it's a characteristic of the brewery, but it's not the sour acid you associate with the word "acid," but a pleasant acid that increases your appetite. A pleasant cacao-like aftertaste.
(Former National Tax Bureau Chief Appraiser)
A heavy aroma reminiscent of burnt sulfur.
When you put it in your mouth, the complex acidity of lactic acid and butyric acid, and the accent of bitterness round out the taste, and the flavor spreads.
The best part is the complex acidity.
A gentle rise. Classic sake-like taste. Rice feeling.
Rich and flavorful. Light nigga flavor with a bitter accent.
Sharp and good aftertaste.
(Director of ITTEKI, Japan Sake and Meat Research Institute)
It has a soft scent like honey and tea. This scent is nice.
The taste is dry, and the aftertaste has a crunchy feel with acidity and spiciness, so it would be good to pair with fried chicken.
By heating it, the acidity, bitterness, and astringency blended in, and the whole thing became fuller. In the second half, the acidity and bitterness leave a pleasant aftertaste that makes you want to have another drink.
Enjoy the aftertaste of umami by pairing it with grilled eel or elegant white-meat grilled fish.
(Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)
The scent is yogurt, dried herbs, and the crisp aroma of baked rice cakes.
A solid, structural acidity supports the whole, giving you a sense of the strength of its individuality. It is also a balance that is suitable for warming sake. I would like to go with lean tuna or tekkamaki with wasabi.
By raising the temperature to a high temperature, it creates a strong, intense flavor. There is a contrast in the taste, and it also increases the sharpness.
The subtle astringency of the kelp stock and soy sauce plays a role in cutting through the fat in the ingredients.
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