We had 3 different junmai ginjo recommended by Takamasa-San that night. I generally prefer junmai ginjo to junmai daiginjo as it has more body and flavour. Junmai daiginjo, on the other hand, is sometimes too pure and smooth.
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My favourite was the first one we had. Hoshiizumi Muroka Nama Genshu from Aichi prefecture. It was an unfiltered (muroka), unpasteurized (nama) and undiluted (genshu) sake. It was more complex and yet it tasted fresh.
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The second sake we had was the Sharaku Bansyu Yamadanishiki from Fukushima prefecture. The flavour was bolder and more distinct compared to the first.
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The last one we had was more refined and elegant but still as dramatic. Hanamura Omachi from Akira prefecture.
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As you enter the restaurant, you will see a sake ball hanging from the ceiling. The sugidama (cedar ball) was originally put outside a brewery when fresh sake was brewed. Once the leaves turned brown, customers would know that the sake had been aged and was ready to drink. If you visit the sake breweries in Japan, you will still see a sugidama hanging outside.
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