Benibanaya Jūbei junmaidaiginjō Furusawa-shuzō, Sagae-shi Yamagata This is from the brewery shown in my very first post on this account. Since travel is still difficult, I've decided to try nihonshu again from places I've visited by ordering direct from the breweries. It's a little surprising how many don't sell directly, however. This is made from a rice variety called Yukimegami, or "snow goddess", developed and grown in Yamagata specifically for making ginjōshu. Aromas centered around strong ginjōka: peach, banana, but also caramel and an herbal edge. At first light on the tongue, it becomes more umami-rich as it develops. Well-chilled, it is more herbal, but allowed to warm a bit the banana/caramel starts to come out. A bit spicy in the finish with lingering warmth and cinnamon-like retronasal fragrance. Aromatic and complex, it is well suited to the wine glass, and is also pretty versatile. Paired well with Sichuan pork with sansho, salmon with oil pasta, and chilled noodles with miso sauce. Could have benefitted from just a little more acidity. 9.5🍶/10 #japan #japanesesake #saketasting #tastingnotes #sakereviews #nihonshu #junmaidaiginjo #benibanaya #jubei #yukimegami #sagae #yamagata #日本酒 #純米大吟醸 #紅花屋 #十兵衛 #雪女神 #寒河江市 #山形県 (at 古澤酒造) https://www.instagram.com/p/CBf_P5ElNaw/?igshid=19c1lri9veejk
