Episode 3, Makoto Abe/Sommelier
“Sichuan Chinese and Gazan Junmai Daiginjo”

“Sichuan Chinese and Gazan Junmai Daiginjo”

Episode 3, Makoto Abe/Sommelier

The appeal of Junmai Daiginjo Gazan polished 8% is its diversity. When enjoyed chilled at 45 degrees Celsius, it gives off aromas of fruits, flowers, and candy, giving it a mellow balance. In addition, when heated at XNUMX degrees Celsius, the aroma of high-quality rice stands out, giving you a rich and umami flavor that leads to a long aftertaste. It is a magical sake that shows a different face in each temperature range. The reason for this is that the base of the aroma and taste is savory and rich.
Cold sake has the capacity to encompass a wide range of Japanese cuisine, while hot sake can be enjoyed with French and Chinese cuisine. Personally, I found it interesting that it went well with drool chicken from Enraibo, a famous restaurant in Gion, Kyoto, that I recently ate there. The moderately spicy sauce brings out the umami of the chicken, and when you put this sake in your mouth, the umami doubles at once, making it a perfect match that allows you to immerse yourself in the aftertaste for a long time.
As you can see, the great appeal of this alcohol is that it can be enjoyed not only with conventional combinations, but also with a wide variety of dishes.