A unique personality. Behind the vinegar-like acidity, there is a umami flavor that, combined with the complex of various aromas, creates a lingering aftertaste.
Maibijin 2018 brewed Junmai Ginjo old sake
- アルコール度数：15 degrees - 16 degrees
It starts off with a distinctly acidic aroma, but when you put it in your mouth, the soft sourness and flavor are pleasant.
The combination of floral and citrus aromas makes this drink reminiscent of orange wine.
It goes well with a wide range of foods, from oily dishes to nuts, cheese, and dried fruits.
According to the brewer:
“We brewed this alcoholic beverage in response to a request from a local farmer to make alcoholic beverages from rice grown using the pyrrole farming method*.
We recommend drinking it in a wine glass. “
*Pyrrole farming Pyrrole farming overcomes the problem of "oxygen deficiency" by growing photosynthetic cyanobacteria in the soil, and the cyanobacteria absorb carbon dioxide and produce oxygen in the soil. This is a farming method.
種別 純米吟醸 精米歩合 50% 使用酵母 FK501 原材料 Rice/rice malt 原料米 Specially cultivated rice Koshihikari 原料米の生産地 Fukui prefecture 杜氏 Kinya Mikawa アッサンブラージュ 無
(Mature and Warm Bar Master / Toki SAKE Association Executive Director)
A strong acid aroma reminiscent of vinegar, and the aroma of ripe sushi and old pickles.
In terms of taste, the acidity is strong, but there are no thorns, and the image of it flowing away in the mouth makes it a very pleasant acid. It has a similar aftertaste and makes you want to stuff your mouth with something.
(Former National Tax Bureau Chief Appraiser)
The bright yellow terry is nice. At the top, the scent of acetic acid, the scent of lees, and a strong impact.
The aroma is reminiscent of citrus, floral, and orange wine.
After the sharpness of lactic acid and acetic acid, the flavor spreads and lingers.
Strong acid aroma, acetic acid. It also smells like pickles.
The aroma has a strong acid attack and a sake lees scent.
Deep flavor similar to soup stock. It has a wide range of tastes and is very unique.
(Director of ITTEKI, Japan Sake and Meat Research Institute)
Deep aromas of sherry vinegar, mandarin peel, and bergamot. The sourness has a strong impact, and tastes are divided, but the synergistic effect with the aroma and the balance with the sweetness made a good impression on me.
An alcoholic beverage with a floral aroma that resembles orange wine.
The scent has an interesting violet-like nuance. Although it is sour, it harmonizes with the sweetness and has a rich flavor.
It has a strong taste, but it's a drink that leaves you wanting. If you're having a meal, try the dark sauce,
Or have it with a vanilla dessert after your meal. The recommended temperature is between 55℃ and 65℃.
(Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)
Strong acid scent (acetic acid/lactic acid), rice vinegar (red vinegar)
Strong acidity that can be mistaken for wine
Reminiscent of Savagnin, a grape variety from the Jura region that is the raw material for wine.
An alcoholic beverage that is likely to have a strong following.
It has a texture reminiscent of sake lees, similar to red vinegar, and is characterized by its gushing acidity and aroma.
Its distinctive characteristic is the good acidity that lingers in the aftertaste. Grilled mackerel. I want to use acid to hit the areas where the fat is strong.
It will form a clump at 65℃. It has a flavor similar to vinegar kelp. Also suitable for gari.
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