Japan-travel-foods-sake-sushi-mania

Recently, a new liquor store was added. We added one more store than our usual routine. The owner runs the store by himself.

I look up and see a rare sake. There was a rare “Hiroki,” a sake that is rarely found. I looked at the price and saw that it was a combination price. No, when you think about it in the long journey of life, the price of 2 bottles for 3,000 yen is a moment in your life. So I bought it!

So I bought it!

1. Hiroki Junmai Daiginjyo
2. What is ”koji rice” and “kakemai rice”?
3. Taste Evaluation
4. Miso-dipped cream cheese

Hiroki Junmai Daiginjyo

It is rice. It is not flashy, but the color of earth and rice. The rice is golden. It has been a long time since I have bought sake in a decorative box.

I always ask, “Do you want me to put it in a bag?” I am asked.　I answered, “I’ll put it in my backpack, just the cushioning material please,” but I was countered, “It’s fine, it’s in a decorative box. I was counterpunched.

Saketime had an interesting article on this. It’s popular now, but at one time they were on the verge of bankruptcy. And then to popular sake.

At that time, there were no sake breweries that made unfiltered, unpasteurized sake as their signature sake. That’s why ‘freshly pressed’ became the catchphrase for Hiroki,” Hiroki recalls.

From Saketime

It seems that today, by chance and through various efforts, we have obtained it.

Now it seems that production and quality issues have come up.

Such is the thought that comes to mind. But sake drinkers just eat sake.

What is koji rice and kakemai rice?

The description of the raw filling has been explained before.

• Koji Rice

Koji rice is white rice used to make rice malt. Koji rice is steamed to make “steamed rice,” in which koji mold is propagated to saccharify starch. In the sake brewing process, enzymes secreted by koji mold break down starch into glucose and other sugars, and the glucose is converted into alcohol by yeast.

In short, it is the rice that is the source of rice koji.

Incidentally, “sake rice” is generally used for all koji rice.

• Kakemai

“Kakemai” refers to the rice used in the sake brewing process called “unrefined sake making. Simply put, unrefined sake is the thick liquid from which sake is made.

Old cap

Don’t cut your hand.

Ginjo aroma So far, I don’t feel much difference from the sake so far.

Gubi.

Japan Ranking 20th
Fukushima Prefecture Ranking 2nd

Comment: A
I knew this sake was good!

Comment: B
A little luxury sake for an ordinary day.
It is clear, smooth and clean. At first, there is a hint of sweetness, then a firm pungency, bitterness, astringency, and acidity. They do not mix together and become a cloying taste, but rather each has a strong presence.
Despite this, it has a cohesive impression and is well balanced. It is easy to drink.
It is perfect as a food sake. The higher the temperature, the stronger the initial sweetness becomes, and you can feel the taste and fullness of the sake more gradually.
It is a delicious sake that does not make you tired of drinking.

Taste Evaluation

The sharpness from the Ginjo. The drink is dry. Slightly sweet from the dryness with a sense of lightness. Straight with little miscellaneous flavors and a lot of extension. The aroma that emerges is kept at a good level and the taste is deep and sharp. It is close to my former favorite, “Senshin”. It is easy to drink. The drinkability is outstandingly good.　Because of its aroma and sharpness, it may be good as a mouthwash, although the dishes it goes well with may be too thick or too rough. However, because I drink a lot of different kinds, I can’t say whether it tastes absurdly easy to understand or not, but I can’t help feeling that it is similar to any of them.

Miso-dipped cream cheese

It was another good day.

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