637:Dassai Junmai Daiginjo Migaki Sanwari Kyubu(Yamaguchi Prefecture)

SAKE

[Izakaya I, Part 3 of 3]

For the first time in a while, I have dinner at izakaya "I". I have one "go" (180ml) of "Bakuren" and "Gorin," but feel like I haven't had enough to drink. I peer into the refrigerator, but I don't desire any of the other the sake on display. I was having trouble deciding when the manager spoke to me.

"How about this sake?" A sake concealed from view and not on the menu. In other words, the izakaya's "hidden sake."

Thankfully, I order one "go" of the off-menu sake.

"Tasty!" I exclaim almost spontaneously to the manager. "Ha ha, great!" he says, modestly expressing his delight.

It's slimmer than the "Dassai Junmai Daiginjo 50" which I've had on many occasions. In short, its a sophisticated and clean sake. Smooth tasting. The acidity feels suppressed. The fruity “fukumi-ka,” fragrances introduced through the nose when tasting sake, is elegant and spreads gently. I sense a soft "umami" and sweetness. But the aftertaste is dry and sharp.

The brewery's homepage introduces the sake as being "big volumed in fragrance and flavors, very much The junmai daiginjo." I paired the sake with "kamaboko" fish cakes (fried in the satsuma-age style) made in the izakaya kitchen. The handmade kamaboko was astonishingly good, and helped the sake go down even faster.

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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