How to drink:Room temperature
Aroma:Very simple. It is similar to shochu (Kou-type shochu).
Taste: As the name "dry" implies, it is very sharp. It has no peculiarity at all, so you will never get tired of drinking it. Be careful not to drink too much.
Enjoyed Sakagura-Matsuri in Ogawamachi! 7th president escorted us was very great. Thank you.
https://www.syokoukai.or.jp/syokokai/ogawa/sakagura/matsuri.html
Sake brewed with red wine yeast.
I have seen some white wine yeast sake recently, but red wine might be rare, so I bought it. So I bought it.
The color is a crystal silver with a slight green tone.
Aromas of dense melon, banana, black grapes, apples, pears, and other fruits, with a hint of lactic acid, such as yogurt. There is also a faint scent of cedar and other wood vats.
The mouthfeel is powerful and robust. It has a sweetness, but the acidity keeps the sweetness in check. The full-bodied bitterness is accompanied by a mellow flavor.
Many white wine yeasts are sour, sweet, and light, but this one has a robust taste with a hint of acidity, which strangely convinces us that it is a red wine yeast (laugh).
This is a sake that I would definitely pair with red meat.
Mild on the palate, yet rich and dry on the throat. I have been drinking a lot of light sake recently, and this reminds me of what sake is supposed to be like.
I took a weekday off and went to Kawagoe for the first time this year.
I stopped by the usual sake tasting place in Koedo-Kura-ri and drank three kinds of sake.
Teisho's newest sake, Junmai Nama-zake, was dark and fresh.
Saitama Pose's was more muscatel and modern as described.
Koshu Umebayashi's freshly squeezed junmai namaishu is rich and mellow, rough in a good way.
I bought a 300 ml bottle because I felt it had potential that could not be fully appreciated only at this tasting corner, although it had a recommendation mark for lukewarm or hot sake.
I would like to try it at home.
