Tasting Notes
| No | Brand Bottle |
Rice | Year | PR Category 2nd Category |
Polishing % |
Alcohol % |
SMV | Acidity | Rating | Memo | |
| 1 | Gekkeikan Miyakoshibori | Iwai Sake Rice | 2025-26 | Daiginjo | 50% | 14-15% | 3.5 | 1.2 | 3.5 | 4 | Fruity & light |
| 2 | Matsumoto Momo no Shizuku | Asahi Food Rice | 2025-26 | Junmai | 65% | 14% | 4.0 | 1.1 | 3.5 | 3 | Rich, smooth, low acid, umami (oldest type - original) |
| 3 | Joyo Yamadanishiki 55 | Yamadanishiki Sake Rice | 2025-26 | Junmai Ginjo | 55% | 15% | 5.0 | 1.6 | 4 | 5 | Fruity, pineapple ginjo = 25-35 day fermentation @ cooler temperature |
| 4 | Eikun Kotosennen | Iwai Sake Rice | 2025-26 | Junmai Daiginjo | 45% | 15% | 0 | 1.2 | 4 | 3 | Fruity, melon, medium |
| 5 | Eikun Junmai Namagenshu | Gohyakumangoku Kyonokagayaki | 2025-26 | Junmai Namagenshu | 60% | 17% | - | - | 3 | 3 | Unpasturized. Thick, earthy blend of rice |
| 6 | Tsukinokatsura Nigorizake | 2025-26 | Junmai Nigorizake | 60% | 17% | - | - | 4+ | 3 | Unpasturized. Very cloudy, very rich, sweeter Yeast in bottle - 2nd fermentation in bottle |
|
| 7 | Kinshi Masamune Tasogare 2013 | 2013 | Junmai Jyukusei-shu | 60% | 16-17% | -7.2 | 2.4 | 3.5 | 3 | Dark colour, Maillard reaction 12 yrs old | |
Tasting Notes
Guide: Shogo Hashimoto
Kyotosakeexperience.com
Instagram: @kyoto_insider_sake_experience
Additional notes:
sake = alcohol nihonshu = Japanese sake dai = more nama = raw - i.e., unpasturized.
nigori = cloudy koji mold is used in sake, miso and soy sauce Adding alcohol lightens the flavour.
ginjo = 25-35 day fermentation at cooler temperature vs regular sake made at higher temperature for a shorter time.
All sake, whether pasteurized or not, continues to age in the bottle. But aging not necessarily better, only for junmai type.
According to Shogo, Tokubetsu Junmai, which is a special junmai, is best for sushi.
SMV - SMV stands for Sake Meter Value and it measures the density of sake compared to water, in order to decide whether each sake is dry or sweet.
My favorite was Junmai Ginjo, #3
FOODS
#1 – beans
#2 – chicken w. Teryaki sauce
#3 – pickled ginger
#4 – pickled radish
#7 – cream cheese – together with junmai jyukusei-shu are 2 sources of Maillard reaction foods.
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