Takesuzume生酛純米にごり酒
kiko
Takejaku from Ikeda-machi, Gifu Prefecture, Japan. Namaishiki (locally grown Yamada Nishiki) is used for this sake.
There is no foaming and little turbidity. It has a refreshing acidity unique to the sake's natural yeast, and its sweetness is moderate. It goes well with the duck hot pot we ordered.
When we drank it last year, it had a strong flavor, but this time it was a bit lacking. I will give it another day and see how it goes.
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