It has a glossy yellow color called teri, and a gentle but multi-layered aroma. By heating it at a higher temperature, the flavor, sharpness, and aroma harmonize, making it an even more appealing sake.
Bentenmusume Junmai Gouriki 2018
Vintage | 2018 |
Years aged | 5 years |
- 2010 or later
- All Products
- Golden yellow
- Less than 5,000 yen
- More attractive when warmed
- Throughout the meal
- 5-9 years
- Brewer:
- Alcohol:15 degrees
- Volume:720ml
[ Drinking alcohol under the age of 20 is prohibited by law. ]
This sake is made by fully fermenting the native variety ``Jyoku'', which is unique to Tottori Prefecture, with natural yeast. It is stored in tanks and aged in a clay-walled storehouse.You can enjoy it not only at room temperature, but also hot, hot, or chilled.
This alcohol goes well with a variety of dishes, from seafood to pickled vegetables and spices.
- about
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Type 生酛 Rice polishing ratio 75% Yeast type - (No yeast added) Ingredients/raw materials rice, rice malt Rice type Gouriki Origin of rice Wakasa Town, Tottori Prefecture Toji(Brew Master) Yoshiyuki Nakajima Assemblage 無
- Recommended occasions/temperature
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- How to store
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- Delivery dates and charges
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Tasting comments
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Nobuhiro Ueno
(Juku to Kan Bar Master / Permanent Director of the Toki Sake Association)(chilled)
A gentle matured aroma, with notes of sotolon (smells like maple syrup), nutty burnt nuances, and a hint of soy sauce.
As the temperature rises in the mouth, the sake develops an apricot-like aroma and sweetness. It has just the right amount of flavor and an astringent but pleasant aftertaste.
(warm)
Aroma: Mild, matured scent (soy sauce type).
In the mouth, it smells like alcohol with a little smoke. As the temperature drops, the aroma becomes sweeter like dried fruit.
As you raise the temperature, the flavor spreads and the sharpness increases. It's delicious hot and cold.
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Hidekazu Ishiwata
(Former National Tax Bureau Chief Appraiser)(chilled)
It makes a good first impression with its shiny golden yellow hue called teri in Japanese. The orthonosal aroma has notes of sotolon, nuts, and chocolate.
The retronasal aroma is mild with refined matured notes that spread throughout the mouth.
The taste is clean and well rounded.
(warm)
I feel an orthonasal mature aroma with a hint of sulfur.
It has a sweet, burnt aroma with a slightly bitter taste.
Smooth sweetness. Impressions of caramel and chocolate. Sharp and acidic.
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Akiko Toda
(Director of ITTEKI, Japan Sake and Meat Research Institute)(chilled)
I am fascinated by the beautiful bright yellow color.
The aroma is subtle, with the scent of brown rice and nuts.
A relaxing taste with a gentle balance of flavors. You want to enjoy it as the temperature gradually drops, keeping it extremely hot at 55-60℃.
(warm)
A gentle scent reminiscent of soy sauce and pickles. The taste is very soft and harmonious. A temperature of around 50℃ gives the best impression.
I would like to pair it with simple robatayaki such as grilled rice balls and grilled miso. -
Yuji Yamauchi
(Yushima Tenjinshita Sushi Hatsu 4th generation / 1st JSA SAKE DIPLOMA competition winner)(chilled)
It has a satisfyingly grain-like texture—from the protein on the outside of the rice—and a breadth that would be enjoyable even at room temperature. In the second half, it becomes sharp and provides hints of its versatility when served at room temperature and warmed.
(warm)
Demonstrates the depth of its maturer qualities with notes of sotolon and furfural, and the sweetness of the rice, and umami come to the fore.
It should pair well with dishes like nanbanzuke (marinated fried fish in vinegar sauce) etc.
Heating to around 55℃ should give the entire sake a lift. The sweetness and aroma are balanced, and it displays depth of flavor. It has a soy sauce-like aroma. Feels like Takuwan pickles with bonito flakes would be good with it.
Brewer
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