Hatsumago 初孫 “家紋” 生酛 Junmai Daiginjo 純米大吟釀 原酒 50% Seimai Buai
Rice - Miyamanishiki 美山锦 🌾
Prefecture - Yamagata Prefecture 山形県
Brewery - Tohoku Meijo 東北銘醸
Alcohol - 17.5%
Color - Colorless
Aroma - Steam 🍚, Grapefruit, Vanilla Cream
Taste - Medium
Umami - Medium
First impression - Lively
Body - Medium
Sweetness - Medium
Tail/length - Medium
🍢🍣🍢🍣🍢🍣🍢🍣🍢🍣🍢
Overall - This is a seasonal sake by Hatsumago. Made with 100% Miyamanishiki 🌾 commonly used by Hatsumago in their sake production. This Junmai Daiginjo is a genshu produced using the Kimoto method which explains why the alcohol is around 17.5% as it is not watered down.
Sake produced using the Kimoto method tends to have a fuller aroma of 🍚 and cream which is evident in this bottle as the lactic acid and yeast are derived naturally. This traditional sake making method also tend to produce more umami and a stronger body and taste.
This sake is easy to pair with various food ranging from light tasting food to strong flavor food. I paired this starting with snacks like Ehiire, Tatami Iwashi and then going on to heavier stuff like 🍢 and various yakitori. Despite the fact that the variety of food has a wide range of flavors, I never once felt the sake is unable to compliment those flavors. This is a good bottle to be consume chilled throughout dinner for a small gathering without the need for a second bottle during the main course. It can be easily enjoyed by many people and good for those who wants to try a Kimoto style sake at a Junmai Daiginjo grade.
Overall, this is a very good sake. 👍😘
Rice - Miyamanishiki 美山锦 🌾
Prefecture - Yamagata Prefecture 山形県
Brewery - Tohoku Meijo 東北銘醸
Alcohol - 17.5%
Color - Colorless
Aroma - Steam 🍚, Grapefruit, Vanilla Cream
Taste - Medium
Umami - Medium
First impression - Lively
Body - Medium
Sweetness - Medium
Tail/length - Medium
🍢🍣🍢🍣🍢🍣🍢🍣🍢🍣🍢
Overall - This is a seasonal sake by Hatsumago. Made with 100% Miyamanishiki 🌾 commonly used by Hatsumago in their sake production. This Junmai Daiginjo is a genshu produced using the Kimoto method which explains why the alcohol is around 17.5% as it is not watered down.
Sake produced using the Kimoto method tends to have a fuller aroma of 🍚 and cream which is evident in this bottle as the lactic acid and yeast are derived naturally. This traditional sake making method also tend to produce more umami and a stronger body and taste.
This sake is easy to pair with various food ranging from light tasting food to strong flavor food. I paired this starting with snacks like Ehiire, Tatami Iwashi and then going on to heavier stuff like 🍢 and various yakitori. Despite the fact that the variety of food has a wide range of flavors, I never once felt the sake is unable to compliment those flavors. This is a good bottle to be consume chilled throughout dinner for a small gathering without the need for a second bottle during the main course. It can be easily enjoyed by many people and good for those who wants to try a Kimoto style sake at a Junmai Daiginjo grade.
Overall, this is a very good sake. 👍😘
Mitsui San
An amateur sake lover who loves anything 🇯🇵 and started exploring 🍶 drinking 5 years ago. A Kikisakeshi #唎酒師 by SSI & Certified Sake Sommelier by SSA.
IG: @mitsui.sakenoob
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