A pronounced Yamahai nose of enoki mushrooms, cedar, nut husks and autumn leaves. Extremely complex, rich, gamey, with wild umami. Playful, yet thought provoking.
This is a very classic junmai ginjo. Previously known as Kiminoi Kurahiden, the "Emperor's Well", it is an old recipe, first made in the 1930s.
US National Sake Appraisal 2020 - Gold
Interesting sake with great flavour
it truly elevated meat and makes me salivate more
君の井 山廃仕込纯米吟釀 Color - Light Yellow Aroma - Wet , , Soy Sauce, Earthy, Taste - Medium Umami - Medium First impression - Complex Body - Medium Sweetness - Medium Dry Tail/length - Long Overall - A produced using the traditional Yamahai method where lactic acid is produced naturally. Yamahai production method tends to produce that are gamey and laden with umami. True enough, this is a typical Yamahai . Made with Gohyakumangoku and produced in Niigata 新澙市, the has a crisp and sharp note to it. Complex aroma of wet , soy sauce and compliment the rich umami laden taste of the . The medium dry sweetness and long length of the makes it a well balanced . I paired it ❄️ with home cooked medium rare tenderloin and garlic stir fry baby from which I find that it truly elevated the meat and makes me salivate more. Overall, this is a good .
It's such a good sake!
It's such a good sake!
The junmai notes are quite dominant for this sake
Clear, pale lemon green appearance with medium viscosity. Nose: Sake has a clean, medium intensity of aromas in terms of cereal/grain (Rice flour, steamed rice), nuts/beans (roasted nuts, caramelised nuts, dark chocolate), and woodiness (cedar). Palate: Sake is slightly dry with medium (+) acidity and umami, medium alcohol, and medium body with a creamy texture. It has medium (+) flavour intensity with flavours of cereal/grain (Rice flour, steamed rice), nuts/beans (roasted nuts, caramelised nuts, dark chocolate), and woodiness (cedar). The sake ends off with a medium finish. Body: Medium. Alcohol: Medium. Umami: Medium (+). Acidity: Medium (+). Personal opinion: The junmai notes are quite dominant for this sake; the starchy notes with hints of cedar. Although ginjo-ka is not really present. Perhaps due to the higher polishing, the sake is actually rather smooth. I’m actually quite curious how this would go with ham, after having some positive results with Iwa 5 and Junmai Ginjo Olive vs Iberico ham. The saltiness and umami really brings out the flavour of sake with high acidity/umami. Maybe it’ll work!