First all let's start will the cheese will be playing with today.
Bucheron: I had received a lovely home-made and blissful Bucheron from my lovely customer who is a cheese lover which is - impressive on the outside soft, fluffy, and gooey on the inside when it is at room temperature the cheese, when melted and warm , it is was so delicious to scoop up with crackers and scoff it down. So how I did this tasting was , to take each part of the cheese and discover what each flavour I will be experiencing.
The Rind which is the skin of the cheese had a chewy texture that you can bite , but it had a slight lactic bitterness which was not overpowering.
Inside: now my cheese was straight from the fridge so it still had that cold sensation it is probably ideal to have it room temperature to see that lovely gooey melt-look. The cold sensation of the Bucheron added a type of texture which for me made the creaminess more effective I could taste how creamy the cheese was within the first bite and the cheese melted around the palate which then disappears without lingering that made me want to take another scoop of Bucheron to eat with crackers that made my afternoon great .
First matching : Sake Special edition from my secret selection
So the sake I was experimenting with is a special gift from my friend who wanted to show me one from his favourite and popular sake internationally. So many great un-discovered brands internationally one day I hope to see more in Australia.
Noguchi Naohiko Sake Institute Honjozo Muroka Genshu
Seimaibuai 60%, Rice: 75% Gohyakumankoku
News in Japan states this sake Brewery is the legend in the sake brewing world " The God of the Sake World"
The package is definitely of class and the symbol really draws you in that you can't wait to try it out.
Muroka :means that this sake didn't go though the charcoal filtering stage it is said it still has a straw-hue colour instead of the clear water like colour we often know sake to be.
Genshu: means not diluted so normally sakes will be between 15-16% anything higher will be classified as a Genshu.
Honjozo: is another sake classification that many people still don't know this style of sake has added alcohol and it is not Junmai( which means pure rice).
Seimaibuai is 60% means this is still classified as a premium sake .
Type of Rice is : Gohyakumankoku this type sake rice varieties is known for its lovely soft mouthfeel of rice which is clean, light and refreshing.
Taking the sake labelling into account I believe this to be true having at room temperature Noguchi didn't disappoint. Aromas straight from the bottle was like toffee, rose and slight age and through the glass my senses were enhanced as I swift the aroma around the nose I sense the lovely faint stone fruits with a barrel cask memory . Followed by the taste was another experience felt like a slight burn that tingle my palate and body , this was the effect of the higher alcohol hitting the hidden flavour in the sake. It resembled the whisky feel with a age note on the palate which made feel it so smooth but then light afterwards creating a light sweet refreshing finish with a kire clean cut nothing linger.
With the cheese, this was heaven for me although it played with only 1 cheese it was enough to open your palate. Noguchi cleanses your palate of the rind lactic bitterness the journey became more creamy as it entered your palate. Even though Nouguchi had a smooth clean texture but within that smoothness brought out the rice richness, when paired with creaminess of the cheese. Delicious match delight.
Second matching: Special Umeshu Edition gift from famous Umeshu company CHOYA.
This beautiful crafted Gold Edition Umeshu is made from 100% Japanese Nanko Ume & French Brandy which contain real gold flakes to showcase this Beauty.
Now I need to correct something for those who love Umeshu it has been preached to me again and again . Umeshu is not plum, yes I know everybody who translated Ume they say Plum but if we think about its origins and species this is not correct.
UMESHU is unique species of different varieties coming from the Apricot and Plum family. The scientific species name is called Prunus is a genus of trees and shrubs, which includes the fruits plums, cherries, peaches, nectarines, apricots, and almonds. Another fact Umeshu is also not wine as well because there is no fermentation at all it is matured and nurtured in a tank. To be classified as wine it needs to brewed with grapes .Umeshu is not a grape
This Gold edition Umeshu is Classic example of the special blend techniques that CHOYA implements into creating a symbol of Beauty.
The aromas from the cork which seals this devine liquid gold had the original aroma smell with a earthy cask note . From the glass you have a lovely brandy note, this is quite prominent of the french brandy mention in the making and blended with flavours of ume.
Throughout the palate there was a full mouthful sweetness but it was sticky and silky the same time , the liqueur went throughout the whole palate but disappears calmly towards the finish. It was really unique.
Paired with the cheese now for a Umeshu I would prefer a much more bolder cheese like blue cheese for this pairing . Definitely because of the french brandy flavours on the palate was highly prominent with this cheese so it wasn't a confirmed match but what was interesting in what it did with the cheese instead. The cheese melted straight on the get go when combined with the UMESHU and actually created a new flavour in the palate. It tasted like a brandy Ume cheese , you first had the slight tingle on the palate from brandy , creamy cheese in the mild and Ume sweetness heighten it up then because of the 19% alcohol the texture is so smooth and finish doesn't linger. Definitely interesting combo.
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