JAPANESE NAMEJuyondai Junmai Daiginjo Hakutsuru Nishiki Namazume
十四代 純米 大吟釀 羽州譽 生詰
Ushuhomare was developed by the president of Takagi Shuzo over 10 years. It is a hybrid of Miyamanishiki rice. It has an oval shinpaku and medium protein content. It is named after the ancient name of Yamagata, Dewa Country. This sake is luxurious, elegant, refreshing with elevated acidity.
This sake is made from the the 3rd rice type developed by Takagi Shuzo. the first 2 being Sake Mirai and Tatsu No Otoshigo. It has good acidity to balance out the typically sweet Juyondai.
Appearance: Clear, water-white, colourless appearance with high viscosity observed. Nose: Sake has clean nose, with pronounced intensity in aroma, in notes of lactic/dairy (fresh cream, custard), Ginjo (pear, pineapple, melon), and others (liquorice, vanilla pods). Palate: Sake is medium sweet, with high level of umami and acidity, medium level of perceived alcohol, medium (-) body with silky and light texture, and medium (+) flavour intensity in notes of lactic/dairy (fresh cream, custard), Ginjo (pear, pineapple, melon), and others (liquorice, vanilla pods). Sake ends with a finish of medium (+) length with lingering notes of vanilla pods and liquorice. Conclusion: While the sake has some good characteristics when taken in isolation, they don’t seems to harmonise or complement with one another. It still a good sake, but it doesn’t cast a very strong or lasting impression. Of course, this being a namazume means the freshness doesn’t last as long as most other double pasteurised sakes, so my tasting notes might be off. Do try it if you have a chance!