Asahitaka 朝日鷹 特撰 Tokubetsu Honjozo 特別本釀造 55% Seimai Buai

Rice - Local 🌾
Prefecture - Yamagata 山形県
Brewery - Takagi Shuzo 高木酒造
Alcohol - 15%
Color - Light Yellow
Aroma -🍈, 🍑, 🍏, Grapefruit
Taste - Medium
Umami - Light
First impression - Lively
Body - Medium
Sweetness - Medium
Tail/length - Short
IG: @mitsui.sakenoob @senshu_shoten
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Notes - Asahitaka originated from Takagi Shuzo which is famous for their production of Juyondai and Asahitaka was produced way before Juyondai was born. Asahitaka could also been said to be the flagship of Takagi Shuzo in the early days. Some even said that the taste of Asahitaka resembles Juyondai Honmaru (本丸). However, I have tasted both and found that both are subtly different in profile and aroma.

Asahitaka is rounded and full in the mouth with a medium texture. Some acidity and a slight sourness that resembles 🍏 can be felt as it gently goes down the palate. As the 🍶 gradually warms up to around 12C, you can feel that the sourness gently fades away leaving behind a natural fruity sweetness typical of a Tokubetsu Honjozo brewed at low temperature. As mentioned previously, I’m a big fan of Aruten 🍶 which is the addition of brewers alcohol to the moromi before pressing. Brewers alcohol helps to enhance and strengthen the aromatic fragrance of 🍶 which I felt is always a good thing especially if one enjoys a more aromatic and fuller experience during 🍶 drinking.

Being a Tokubetsu Honjozo, the food pairing is almost unlimited, ranging from a hearty American breakfast to grill seafood or 🥩. The pairing is really up to one’s imagination because this 🍶 is so versatile and easy to drink. 🍻 🍻 🍻