Dinner at Irori (いろり).
Kakunko Junmai Daiginjyo (花薫香純米大吟醸) from Sudohonke (須藤本家) - this unfiltered brew has always been one of my favorite sakes, having ground the rice grains down to 27% seimaibuai (精米步合). I was excited to drink this again, and I decided not to ice the bottle since it came from the wine fridge.
This turned out to be a mistake. The warmer temperature of the sake meant that the nose was much more pronounced, and as it turned out I didn't like it so much. While there were lots of tropical fruits such as banana, pineapple and orange in the nose, it also distinctively smelled like the Chinese white wines (白酒) that I dislike so much. Just smelled so "artificial". I started to wonder whether I had aged the sake for a bit too long. It's been 3 1/2 years since this was bottled... Definitely cloudy, and smelling like Chinese fermented rice (酒釀). I decide to ice the bottle, and the experience improved dramatically, as the lower temperature restrained the nose. I guess I'll stick to icing my sakes from now on...
Full post on dinner is here.
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