Price: 2,884 yen, Value: 4.5(/5), Rating: 18.5(/20)
Rice used: Yamada Nishiki (山田錦) 100%
Polishing ratio: 40%
Yeast: Ogawa No. 10 (小川10号)
SMV (Sake Meter Value): +1.0
Acidity: 1.2
Alcohol content: 16.0% to less than 17.0%
(Amino acidity: 1.3)
From the moment you uncork the bottle, a slightly ripe, sweet aroma unfolds, though not quite reaching banana. Despite the 40% polishing ratio leaving no visible color, the scent suggests a richness that surprises.
Upon tasting, the depth of flavor astonishes. Despite expectations of a crisp taste from the polishing ratio, the richness is so pronounced that one might question, “Was it really polished that much?” It feels akin to drinking concentrated fruit juice.
Yet, true to its Junmai Daiginjo nature, there’s no lingering stickiness in the aftertaste. It exhibits a versatility to be enjoyed on its own or paired with food.
The reason it pairs exceptionally well with meals likely lies in the Ogawa No. 10 yeast. By avoiding the overly fruity aromas that are somewhat trendy today, and opting for traditional strains like No. 10 (or Kumamoto No. 9), the brewery subtly suggests a desire for enjoyment alongside meals.
While it aligns with contemporary tastes, this sake achieves a beautiful balance of umami and complexity typical of traditional Japanese sake. Finding someone who dislikes this sake might prove challenging.
With a label that reflects Japanese tradition yet embraces a modern taste profile while honoring its essence, this sake makes an excellent gift to friends abroad, in addition to being delightful for personal enjoyment.