Jikon 而今 酒未来無濾過生 Junmai Ginjo純米吟醸50% Seimai Buai
Rice - Sake Mirai 酒未来 🌾
Prefecture - Mie 三重県
Brewery - Kiyasho Shuzo 木屋正酒造
Alcohol - 16.5%
Color - Light Yellow
Aroma - Vanilla, 🍌, 🍑, Lychee
Taste - Light
Umami - Light
First impression - Fresh
Body - Light
Sweetness - Medium Sweet
Tail/length - Short
🌾 🌾 🌾 🌾 🍑 🍑 🍑 🍑
Overall - 2nd bottle for dinner at Himonoya. Brewed with a less common sake 🌾, Sake Mirai, which is also found in 十四代, this sake displays fruity aroma consisting largely of 🍑 and lychee. Something unique about Jikon is that it produces Junmai Ginjo using different 🌾 such as Aiyama and Hatten Nishiki. As a namazake, it is slightly sparking and refreshing at the mouth with a slight acidity but finishes into a sweet note of cotton candy at the throat. It needs to be stored and drank chilled and to finish as soon as it is open to preserve the flavor as much as possible.
Food pairing was with the main dishes from Himonoya consisting of 🐓 Nanban, Tuna Sashimi Slab, Sashimi Moriwase and grilled
Hamachi collar. As a simple and light tasting sake, it helps to wash away the oily mouthfeel from the 🐓 Nanban and Hamachi Collar but yet at the same time adds another level of freshness to the sashimi as the sashimi was served almost at room temperature without enough time to cool down on the crushed🧊. Jikon is always well received by my guests and is easy to drink and yet not too overwhelming on a Monday dinner. A hit among the lady guests as well. Good to pair with food or easy to drink as it is.
Overall, this is an excellent sake. 💯
Rice - Sake Mirai 酒未来 🌾
Prefecture - Mie 三重県
Brewery - Kiyasho Shuzo 木屋正酒造
Alcohol - 16.5%
Color - Light Yellow
Aroma - Vanilla, 🍌, 🍑, Lychee
Taste - Light
Umami - Light
First impression - Fresh
Body - Light
Sweetness - Medium Sweet
Tail/length - Short
🌾 🌾 🌾 🌾 🍑 🍑 🍑 🍑
Overall - 2nd bottle for dinner at Himonoya. Brewed with a less common sake 🌾, Sake Mirai, which is also found in 十四代, this sake displays fruity aroma consisting largely of 🍑 and lychee. Something unique about Jikon is that it produces Junmai Ginjo using different 🌾 such as Aiyama and Hatten Nishiki. As a namazake, it is slightly sparking and refreshing at the mouth with a slight acidity but finishes into a sweet note of cotton candy at the throat. It needs to be stored and drank chilled and to finish as soon as it is open to preserve the flavor as much as possible.
Food pairing was with the main dishes from Himonoya consisting of 🐓 Nanban, Tuna Sashimi Slab, Sashimi Moriwase and grilled
Hamachi collar. As a simple and light tasting sake, it helps to wash away the oily mouthfeel from the 🐓 Nanban and Hamachi Collar but yet at the same time adds another level of freshness to the sashimi as the sashimi was served almost at room temperature without enough time to cool down on the crushed🧊. Jikon is always well received by my guests and is easy to drink and yet not too overwhelming on a Monday dinner. A hit among the lady guests as well. Good to pair with food or easy to drink as it is.
Overall, this is an excellent 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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