Without any purpose, I just hustled around the liquor stores to see if there was any brand new sake. They had Jikon (a hard-to-find sake)! The price made me squeal.
It’s a good BBQ restaurant, and I ate reasonably well. The price is the same as the price you would pay if you ate a good amount of food at a good BBQ restaurant. I can’t afford it. I was disappointed and went to the next liquor store.
- What is Kijoushu?
- Taste evaluation
This time, I went here. This time, I found a bottle of rice wine (another brand that’s hard to find). And it’s limited to one per person. I have a weakness for that phrase. And it was the last bottle. I’ve never had a kijoshu before, so I guess that’s why I was called here today. There are others I’m interested in, but if it’s the last one, I’ll go without hesitation.
What is Kijou-shu?
The overall color was yellowish. I’ve already had a bottle of Junmai-shu from Tasake before, so I can’t wait to compare the two. It’s a kijoshu, which means it has the word “sake” written underneath the rice malt. Normally, water is used to dilute the original sake to adjust the alcohol content, but the noble sake is adjusted with sake, not water, a miraculous method of pouring sake into sake.
What is Kijou-shu?
Sake is made by fermenting rice, rice malt, and water. A typical method of sake brewing is “three-stage brewing.
San-dan-jikomi is the process of brewing sake in three stages.
To explain it simply, it is a process in which the quality of the sake is improved three times before it is made into a product. I will explain it in detail at another time. In the final step, water is used to adjust the quality, and another sake is used here, which is a characteristic of Kijoshu.
It has an extremely rich taste and a unique thickening effect.
In the case of Kijyo-shu, water, water, and sake are used in the brewing process, which means that alcohol is added. This weakens (or kills) the sake yeast that produces the alcohol, and fermentation slows down (or stops). The yeast that produces alcohol weakens (or dies) and the fermentation process slows down (or stops). Since much of the sugar that should have been broken down remains intact, the result is a sweet, rich flavor.
I didn’t drink it at the time I bought it, and was waiting for the right time, but my brother and his family were going to visit my parents, so I joined them with this.
The cap is old style.
Today, it’s not a solo drink, but an environment where everyone can share their thoughts.
It has a slight yellowish tinge. The aroma is almost nonexistent.
Now, let’s drink it!
The mouthfeel is very good, with a slight tonicity and a fruity ginjo aroma, very different from the last time I drank sake, when the sweetness won out over the acidity. The overall balance of the sake is the same as that of Junmai-shu, but the aroma and sweetness on the palate is like juice, or perhaps I should say a different kind of sweetness than that of the rice. It is very easy to drink for beginners and those who are not good at sake. My family is full of drinkers. Many of us like dry sake. As it turns out, they like Showa-era sake, so after tasting a little, they went on to drink other sake. After all, for those who are used to drinking it, it feels sweet. It’s not unpleasant. Rather, it’s a delicious peach nectar. This taste is a person’s preference.
Click here for more sake from Tohoku→Here
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