Finally, the New Year’s sake is beginning to appear.
Thus, we have the YUKINOBIJIN Junmai Ginjyo fresh Sake.The rice is polished to 55%.It was produced in January .The price was 1980 yen.
The bottle has an indigo-colored label with a rather large sticker saying “Freshly squeezed, Nama-zake” on it.Let’s open it.There is a gaseous feeling, and when you pour it out, you can see some fine gases sticking to the bottle.It is quite dry and sharp.It has a very fine drinking quality.It is not too sweet, but that does not mean it is difficult to drink.You can feel the amino acid.
Let’s try it with nukazuke pickles.Maruetsu’s nukazuke pickles are actually very tasty.Now, let’s match it.It has a good flavor as if it were back in the Edo period.Although it is a draft sake, the flavors are not too different, so it has a great aftertaste.Next, mackerel boiled in water with leeks, mayonnaise, and sesame sprinkled on top.
The spiciness of the leeks counteracts the smell of the mackerel, and the hot umami sake goes very well with it.
Next is the classic chilled tofu.I combined chilled tofu with leeks, dried bonito flakes, and “raayu” (Japanese chili oil).Momoya’s Eating Rayu Oil goes very well with fried garlic and fried onions.This is the first time I’ve had a spicy-umami dish with dry sake poured into it, but it’s pretty good.
Now, I dared to make sesame furikake with cabbage and sesame oil salted kelp, which I made about an hour ago.The sesame oil has soaked into the cabbage and the salted kelp is soaking up the flavor.There is no way this would not go well with sake.
The more you drink, the more the umami spreads.This time it was a spicy but umami pure rice, ginjo nama sake from Yuki no Bijin.
Overall Rating
Sweetness 2/5
Acidity 4/5
Umami 4/5
Fruity 2/5
Balance 4/5
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