1821: Dassai Tameshi (Yamaguchi Prefecture)
[At tavern G, the last of 8 episodes]
For last 2 years, S, the person in the same business, has been asking me out for a drink. Although I have had a chance to share a table with S at drinking parties of around 10 participants, we have never got a chance to have a drink face-to-face. Every time when S invited me to a second pub, his favorite place was full. After umpteenth trial, we finally could have a seat in his favorite pub.
We enjoyed drinking “Kamoshibito Kuheiji Junmai Ginjo Hi to Tsuki no Aida ni Yamada Nishiki,” “Taiten Shiragiku Junmai Ginjo Okayama Omachi 55,” “Kajika Tokubetsu Junmai,” “Azumatsuru Junmai Ginjo Yamada Nishiki,” “KID Junmai Agara no Ta de Sodateta Yamada Nishiki Teiseimai 80%,” “Kozaemon Karakuchi Junmai Ginjo Shinano Miyama Nishiki,” “Daishichi Kimoto Junmai Koshu Futouou.” The last and eighth sake was “Dassai Tameshi.
While serving, the master explained that the ingredient of this sake is shattered piece of Yamada Nishiki, the original rice material of “Dassai Junmai Daiginjo Migaki 23%.” Under Liquor Tax Act, sake made of shattered rice cannot be approved as Junmaishu. Therefore, it is graded as Futsushu, but actually it has a quality of Junmai Daiginjo. The brewery used shattered rice on a trial basis for the first time. That is why the brewery labeled “Tameshi.” Well, I see it. Let’s try it now.
S: Wow, it definitely has a gene of “Dassai.”
Me: So aromatic. Gorgeous! Having full of flavor and thick texture, but sharp at the same time. Somewhat sweet too. Tasty, but light. Light, but tasty. It’s smooth! I like it!
Master: It’s good for dessert.
Me: I don’t feel sourness that much. The taste is mellow on the whole.
According to label, the alcohol content is 14%. Because it is light for sake, it is easy to drink. As master says, it is best suited for starting off or finishing up the party.
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.