Echigo Tsurukame Junmai

We've had this junmai several times, but this was the first occasion we decided to warm it from the outset. At nurukan, it held on to its clean edge and a good amount of acidity. Pushing it up to jōkan brought out a gentle creaminess, and although the acidity was still noticeable, the overall texture became relatively smooth. We tried taking it a step further to atsukan, and at that point, both the creaminess and a light sweetness developed far more clearly than before. It's usually said that Niigata junmai shouldn't be taken much above forty-five degrees, but in this case, the higher temperature worked surprisingly well.

The aroma shows spice with some herbal notes. The flavour is mild overall, with a soft entry and a clear rice character supported by light acidity. The balance is clean, and the aftertaste is sharp yet full, reminiscent of freshly cooked rice. A faint bitterness and slight tingle remain on the finish. It pairs well with many dishes, particularly Japanese cuisine, and highlights the natural taste of sake rice without unnecessary embellishment.

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Appearance: clear and lemon-green
Nose: medium
Aroma: steamed rice
Sweetness: slightly dry
Acidity: medium
Umami: medium
Alcohol: medium
Body: full
Flavour intensity: medium
Flavour characteristics: rice, cereal
Texture: standard
Finish: clean, lingering
Quality level: very good