JC had a chance to meet a sake ambassador from Japan the other day.
He kindly gave him three bottles of sake to try, so we got to taste sake with very different styles.
Narutotai Mizu to Kome Junmai Genshu (right)
It had pronounced aromas of melon, anise, pear and fennel.
It was clean and had some umami.
Very approachable and I could drink this just by itself.
Tsuki no Katsura Iwai Junmai (middle)
This sake had more complexity and umami flavors.
It would be good with food.
A・Zen Genmai Koshu Ai(left)
This was an interesting sake: the label didn't tell the seimai-buai (polishing ratio), but it said Genmai (brown rice) so the polishing ratio must be really high (＝polished only a little bit).
It usually means that this sake has richness and a lot of umami flavor.
This is Koshu (aged sake) matured for 5 years.
The aromas and flavors are of mushroom, toffee, caramel and rice crispy.
It had sweetness but not too much.
This sake would be good with rich food.
If sake can be made from brown rice, I wonder if it's possible to use malted rice instead of Koji enzymes to brew sake.
Maybe it would taste like beer...?
It had pronounced aromas of melon, anise, pear and fennel.
It was clean and had some umami.
Very approachable and I could drink this just by itself.
Tsuki no Katsura Iwai Junmai (middle)
This sake had more complexity and umami flavors.
It would be good with food.
A・Zen Genmai Koshu Ai(left)
This was an interesting sake: the label didn't tell the seimai-buai (polishing ratio), but it said Genmai (brown rice) so the polishing ratio must be really high (＝polished only a little bit).
It usually means that this sake has richness and a lot of umami flavor.
This is Koshu (aged sake) matured for 5 years.
The aromas and flavors are of mushroom, toffee, caramel and rice crispy.
It had sweetness but not too much.
This sake would be good with rich food.
If sake can be made from brown rice, I wonder if it's possible to use malted rice instead of Koji enzymes to brew sake.
Maybe it would taste like beer...?
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