Kaiun 開運 祝酒 本釀造 Honjozo 60% Seimai Buai
Rice - Haenuki 🌾
Prefecture - Shizuoka 静岡県
Brewery - 土井酒造場 Doi Brewery Co Ltd
Alcohol - 15.5%
Color - Light Yellow
Aroma - 🍌, Soy Sauce, 🍈, Walnut
Taste - Medium
Umami - Medium
First impression - Lively
Body - Medium
Sweetness - Medium Dry
Tail/length - Medium
🍈 🍈 🍈 🌰🌰🌰🍌🍌🍌
Overall - A bottle of Kaiun “Good Luck & Celebration” Honjozo with 60% Seimai Buai. Aroma largely made up of soy sauce and walnut with slight fragrance of fruits. This would easily tell me that it must be at least a medium umami type. Smooth and mellow at the mouth. Clean and crisp with slight bitter aftertaste in the throat. A simple sake with hardly any complexity.
Didn’t pair the sake with any food this time and purely enjoying the sake as it is. Tried chilled at first and decided to venture heating up the sake to around Atsukan 50c. The aroma of soy sauce immediately became stronger and overpowering all other aromas and also changing into more of a bonito stock aroma. The texture also became heavier and taste sweeter and more rounded. When warmed, the food that comes to my mind is pairing with hotpot or mapo tofu. Something medium heavy and spicy will make good combination with this sake. This is a sake to be enjoyed by sake lovers who tend to enjoy a heavier umami for their sake.
This is a good sake. 🙂
Rice - Haenuki 🌾
Prefecture - Shizuoka 静岡県
Brewery - 土井酒造場 Doi Brewery Co Ltd
Alcohol - 15.5%
Color - Light Yellow
Aroma - 🍌, Soy Sauce, 🍈, Walnut
Taste - Medium
Umami - Medium
First impression - Lively
Body - Medium
Sweetness - Medium Dry
Tail/length - Medium
🍈 🍈 🍈 🌰🌰🌰🍌🍌🍌
Overall - A bottle of Kaiun “Good Luck & Celebration” Honjozo with 60% Seimai Buai. Aroma largely made up of soy sauce and walnut with slight fragrance of fruits. This would easily tell me that it must be at least a medium umami type. Smooth and mellow at the mouth. Clean and crisp with slight bitter aftertaste in the throat. A simple sake with hardly any complexity.
Didn’t pair the sake with any food this time and purely enjoying the sake as it is. Tried chilled at first and decided to venture heating up the sake to around Atsukan 50c. The aroma of soy sauce immediately became stronger and overpowering all other aromas and also changing into more of a bonito stock aroma. The texture also became heavier and taste sweeter and more rounded. When warmed, the food that comes to my mind is pairing with hotpot or mapo tofu. Something medium heavy and spicy will make good combination with this sake. This is a sake to be enjoyed by sake lovers who tend to enjoy a heavier umami for their sake.
This is a good sake. 🙂
Mitsui San (See all posts here)
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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