Wagauji Junmai Daiginjō Yamanochō Hiyaoroshi

Take two! Exhibiting aromas of berries, grapes, and citrus fruits: pronounced acidity and a noticeable bitterness on the palate. In November, we enjoyed it chilled and at room temperature. However, upon warming the sake this time, we found that it retained much of its citric acidity and spiciness while becoming smoother and milder. Finally, we tried it piping hot, which allowed the acidity to subside entirely and the spiciness to mellow significantly. In this state, the sake revealed a wonderfully mild and pleasant character.

Wagauji's autumnal Junmai Daiginjo offers a refreshing departure from the typical heavier autumnal sakes. By incorporating white koji into the brewing process, this sake gains a bright acidity that complements the rich fruitiness of the Miyamanishiki rice.

The aroma is a captivating blend of berries, grapes, melon, and grapefruit, with a subtle undertone of the characteristic sharpness associated with Miyama Nishiki. On the palate, the sake opens with a gentle sweetness that transitions into a lively citric acidity, displaying a light body and a refreshing mouthfeel.

The sake harmoniously balances sweetness, umami, and bitterness at room temperature, culminating in a crisp finish. While it's suggested that this Junmai Daiginjo can be enjoyed heated, its vibrant character shines through at room temperature, making it a delightful choice for autumnal sipping.

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Appearance: clear and lemon-green
Nose: medium
Aroma: fruity (berries, grapes, melon, grapefruit)
Sweetness: medium-dry
Acidity: pronounced
Umami: medium+
Alcohol: medium
Body: light
Flavour intensity: medium
Flavour characteristics: citric, sweet, dry
Texture: light
Finish: medium, crisp
Quality level: very good