You feel the flavor of yogurt and litchi. When you drop it in your mouth, the flavor of litchi and mineral spread. The body is strong. Some may feel it is too strong because alcohol is 17.5%. The sweetness and the flavor of yogurt are the finish. Because this is Nama-Zake, yeasts and Lactic bacteria are still live in the bottle. The fresh and sweet taste are the charm point.
Taste Chart
Sweet-Dry: ２/5 (1 is sweet, 5 is Dry)
Fruity-Acid: 2/5 (1 is Fruity, 5 is Acid)
Light-Bold: 4/5 (1 is Light, 5 is Bold)
Recommended temperature to drink
0℃～10℃
Recommended dish
Sashimi of Rosy seabass, Boiled crab with sweet vinegar
The tips of this Ippon
This brewery is located in Higashi Izumo Cho, Shimane Prefecture. Their concept is “No Filtration”, “Raw or Live-Bottled Sake”, “Bottle-Straged”, “No Blend” “Limited Production” and “Strict Control of Temperature”. They want customers to enjoy the original taste of Japanese Sake. Their concept follows it. Japanese Sake is usually released after two pasteurization. Why breweries do pasteurization is to stabilize the quality of Japanese Sake. It allows retail shops to reserve Japanese Sake easier. Pasteurization kills yeasts and Lactic bacteria that make Japanese Sake worse. But, they avoid pasteurization. The decision makes it very hard to reserve OUROKU. As a result, only limited retail shops can treat it. They have to reserve it under -5℃. If it is reserved in higher temperature, yeasts and Lactic bacteria get active and it changes the taste. The temperature of refrigerators is usually 2℃～5℃. It is too high for OUROKU. So, if you get it, it’s better to drink as soon as possible. Takemisi is the name of 6th owner. 6th owner started his career in 1995. And, he brewed only one tank at first. This bottle is not sophisticated, but include a lot of tastes. They say it represents well what is OUROKU.
OUROKU, Takemichi 2022, Junmai-Ginjo, Nama-Genshu (OUROKU SAKE BUREWRY)
Table of Contents
Tasting Comment
You feel the flavor of yogurt and litchi. When you drop it in your mouth, the flavor of litchi and mineral spread. The body is strong. Some may feel it is too strong because alcohol is 17.5%. The sweetness and the flavor of yogurt are the finish. Because this is Nama-Zake, yeasts and Lactic bacteria are still live in the bottle. The fresh and sweet taste are the charm point.
Taste Chart
Sweet-Dry: ２/5 (1 is sweet, 5 is Dry)
Fruity-Acid: 2/5 (1 is Fruity, 5 is Acid)
Light-Bold: 4/5 (1 is Light, 5 is Bold)
Recommended temperature to drink
0℃～10℃
Recommended dish
Sashimi of Rosy seabass, Boiled crab with sweet vinegar
The tips of this Ippon
This brewery is located in Higashi Izumo Cho, Shimane Prefecture. Their concept is “No Filtration”, “Raw or Live-Bottled Sake”, “Bottle-Straged”, “No Blend” “Limited Production” and “Strict Control of Temperature”. They want customers to enjoy the original taste of Japanese Sake. Their concept follows it. Japanese Sake is usually released after two pasteurization. Why breweries do pasteurization is to stabilize the quality of Japanese Sake. It allows retail shops to reserve Japanese Sake easier. Pasteurization kills yeasts and Lactic bacteria that make Japanese Sake worse. But, they avoid pasteurization. The decision makes it very hard to reserve OUROKU. As a result, only limited retail shops can treat it. They have to reserve it under -5℃. If it is reserved in higher temperature, yeasts and Lactic bacteria get active and it changes the taste. The temperature of refrigerators is usually 2℃～5℃. It is too high for OUROKU. So, if you get it, it’s better to drink as soon as possible. Takemisi is the name of 6th owner. 6th owner started his career in 1995. And, he brewed only one tank at first. This bottle is not sophisticated, but include a lot of tastes. They say it represents well what is OUROKU.
SHIMANE,Tasting ComentOROKU,OROKU SAKE BREWERY,SHIMANE
Posted by Sake Guru