Tokusen Kunimori Saika 特撰國盛 彩華 Daiginjo 大吟釀 50% Seimai Buai
Rice - Ginpu 吟風🌾
Prefecture - Aichi 愛知県
Brewery - Nakano Shuzo中埜酒造
Alcohol - 15.5%
Color - Colorless
Aroma - 🍌,🍈, Steam 🍚
Taste - Medium
Umami - Medium
First impression - Lively
Body - Medium
Sweetness - Medium Dry
Tail/length - Medium
🍈 🍈 🍈 🌰🌰🌰🍌🍌🍌
Overall - Finally able to travel after 2.5 years and visited the land down under for a short business trip. Have been to Sydney multiple times in the past and decided to visit a nice modern Japanese Izakaya for dinner. Cho Cho San is the name of the restaurant and is always packed full of people.
The interesting thing about having Sake in most restaurants in Sydney is that they do not typically sell by bottle. You can either order by glass (wine glass mostly) or carafe of 500ml. As I’m going for the Cho Cho San feast which consists of 10 courses, I decided to go with their recommendation of the Tokusen Kunimori Daiginjo to pair with dinner.
Brewed with Ginpu 🌾, it has the fruity aroma of 🍌 but tasted dry at the same time. Slightly sweet at the tongue but mellows out into a nice tea type 回甘 at the back of the throat. Easy enough to drink and yet not overpowering the dishes. As most of the dishes are laden with sauces (like most food in western countries) or with lots of seasoning making them 重口味，I would prefer something lighter so as not to cover the taste of the food. This sake goes really well especially with their pork katsu steam bun with Gochujang sauce and 🍤 with kombu 🧈 sauce. It really helps to remove the oily feeling from the food.
Overall, this is a very good sake. Hope I can find it when I’m back to Singapore. 👍
Rice - Ginpu 吟風🌾
Prefecture - Aichi 愛知県
Brewery - Nakano Shuzo中埜酒造
Alcohol - 15.5%
Color - Colorless
Aroma - 🍌,🍈, Steam 🍚
Taste - Medium
Umami - Medium
First impression - Lively
Body - Medium
Sweetness - Medium Dry
Tail/length - Medium
🍈 🍈 🍈 🌰🌰🌰🍌🍌🍌
Overall - Finally able to travel after 2.5 years and visited the land down under for a short business trip. Have been to Sydney multiple times in the past and decided to visit a nice modern Japanese Izakaya for dinner. Cho Cho San is the name of the restaurant and is always packed full of people.
The interesting thing about having Sake in most restaurants in Sydney is that they do not typically sell by bottle. You can either order by glass (wine glass mostly) or carafe of 500ml. As I’m going for the Cho Cho San feast which consists of 10 courses, I decided to go with their recommendation of the Tokusen Kunimori Daiginjo to pair with dinner.
Brewed with Ginpu 🌾, it has the fruity aroma of 🍌 but tasted dry at the same time. Slightly sweet at the tongue but mellows out into a nice tea type 回甘 at the back of the throat. Easy enough to drink and yet not overpowering the dishes. As most of the dishes are laden with sauces (like most food in western countries) or with lots of seasoning making them 重口味，I would prefer something lighter so as not to cover the taste of the food. This sake goes really well especially with their pork katsu steam bun with Gochujang sauce and 🍤 with kombu 🧈 sauce. It really helps to remove the oily feeling from the food.
Overall, this is a very good sake. Hope I can find it when I’m back to Singapore. 👍
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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