914:Dassai Junmai Daiginjo Migaki 39% Natsu-jikomi Shiboritate Nama (Yamaguchi Prefecture)

SAKE

[Minazuki Society Monthly Meeting: the final of four episodes]
Minazuki Society is drinking sessions of dedicated drinkers, who do not know their full name, occupation and age each other. They get together at pub “Y” once a month. No membership list. Somehow, meeting has never been canceled for lack of participation.
This time, 8 participants exchanged impressions freely over drinks they had. Please note that any drinkers ensure no accuracy of the following impression.
Participants had “Mansaku no Hana Junmai Ginjo Misato Muroka Namazume,” “Kokken Junmai Nama-chozoshu Tefu,” “Kariho Junmai white label,” “Houhai Tokubetsu Junmai Akiagari.” The fifth sake was “Dassai Junmai Daiginjo Migaki 39% Natsu-jikomi Shiboritate Nama.”
Ms. N: I feel some tartness.
Sakegaeru: It has a gene of Dassai a lot. Any words cannot describe the complex flavor derived from inheritance. It is full of tartness, umami and bitterness, but less aroma.
Yone-chan (President of Minazuki Society): It does not taste like Daiginjo because of a gentler aroma. It also has a pronounced flavor.
Sakegaeru: Yes, based on its pronounced flavor, it is more like Junmai Ginjo, rather than Junmai Daiginjo. Yet, this sake is tasty and high quality. Considering rice-polishing rate of 39%, usually the quality of sake becomes less dynamic. However, this Dassai tastes like dynamic sake with rice-polishing rate of 60%. It has a little bitter aftertaste.
One remarkable feature is “Natsu-jikomi,” which means brewing in summer. Usually, sake brewing is prepared in winter because high temperature is not suitable for fermentation. That is to say, “Natsu-jikomi” is unusual type of sake. Dassai, with its prominent skill, enabled full-year brewing. What an amazing skill Dassai has.
The label only mentioned that the ingredients are homegrown rice and malted rice. Which means that consumers have no idea what rice cultivar is used as ingredient just by looking at a label. Brewery’s official web page states that Dassai only makes Junmai Daiginjo from Yamada Nishiki rice as ingredient. Therefore, this Natsu-jikomi is also made from Yamada Nishiki rice too. In my opinion, a label should put a line “Dassai only makes Junmai Daiginjo from Yamada Nishiki rice” since not all the people have an access to internet.

prof_sakekaeru

By Sakekaeru
A former journalist for a local newspaper agency. Registered domicile, address, age: Unknown. He likes to drink sake that he has never tried before. Usually keeps a sake warmer at his favored izakaya restaurant. He believes that saying "I will start with a beer" at a drinking party is disrespectful to beer and sake, so it should start with sake. He prefers rich sake with a sour taste. Each year, he drinks over 500 different kinds of sake.

translated by Kodensha
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