Another cozy solo drinking session tonight. Bought some sake for the first time in ages.
“Sensuke Junmai Ginjo Origarami”—I really like origarami.
Origarami refers to sake that’s bottled with a slight cloudiness, intentionally leaving behind the “ori”—the fine particles of rice and yeast solids—after the pressing process, rather than removing them through “ori-hiki” (sediment removal).
I like it fizzy.
It’s settling. This is the sediment.
Sake from Hyogo Prefecture. Please note that vigorously shaking the bottle before opening may cause contents to spray out.
This warning indicates that gas may have built up inside.
100% Yamada Nishiki rice from Hyogo Prefecture.
There’s no mark on the bottle cap.
It’s colorless and transparent. It doesn’t have much of a scent.
No color at all, huh? Well then, gulp.
It has a melon-like flavor. Well-balanced. Suitable for beginners and easy to drink for intermediate drinkers. Slightly higher alcohol content. Sweetness is present but just right. Due to the sediment, it has a pronounced lactic acid note reminiscent of yogurt.
This dish pairs exceptionally well with my personal taste—the saltiness of the mentaiko, cheese, and macaroni all complement each other perfectly, making it an outstanding match for sake.
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