Aramasa Private Lab Hinotori 陽乃鳥 (14th Gen) 貴醸酒 Kijoshu 60% Seimai Buai

Rice - Akita Local 🌾 酒造好適米
Prefecture - Akita 秋田県
Brewery - Aramasa Shuzo 新政酒造
Alcohol - 13%
Color - Light Yellow
Aroma - Vanilla, Mandarin 🍊, 🥭
Taste - Light
Umami - Medium
First impression - Lively
Body - Light
Sweetness - Medium Sweet
Tail/length - Short
🥭 🥭 🥭 💧 💧 💧
Notes - This is a Kijoshu which means the water used to brew the sake is partially replaced with sake. The sake that is added is placed in Mizunara oak barrels and allowed to ripen for a year. As the sake is once again fermented in the moromi, the finished sake becomes fuller and sweeter. Smooth and gorgeous in the mouth with condensed and rich aroma of ripe 🥭. Slight sourness with some acidity making it very balance.

This was the 2nd bottle at @izakayaniningashi and was paired with dishes like Wagyu Yukke, Namero (Aji Sashimi) and Torotaku. The sake is perfect with the Wagyu Yukke as it seamlessly blends with the egg yolk and beef, making it silky smooth and also brings out the sweetness of the raw meat. It also works very well with the Torotaku. I have to say that Kijoshu really goes very well with fatty 🐠.

This is the first time that I tried a Kijoshu and I am impressed with it. Hopefully I can get my hands on a few other Kijoshu just to taste the difference.

Overall, this is an excellent 🍶. 💥