The balance of sweetness and flavor is about 6 sweetness and 4 bitterness and acidity. The balance of the bitter and sour taste, which seems to come from hops, is excellent.
When warmed up to lukewarm, the acidity seems stronger, which is not bad, but I prefer it in the cold to hiya temperature range.
The fruity flavor that you would not expect from 90% polished rice, and the complex sweetness and umami that only low-polishing rice can give, in a word, "interesting and delicious!
If such delicious sake could spread, it would change the culture of sake! A new and mysterious taste that makes you think, "If only this kind of taste could spread, the culture of sake would change!
The aroma of herbs and spices is complex and has a unique savory flavor, but when you drink it, it is mixed with a strong and refreshing acidity.
Personally, however, I think the acidity is too strong.
Doburoku made with rice and agave hops
The bitterness of the hops is in harmony with the sweetness of the doburoku rice, giving it a nice flavor.
It is very drinkable, but the bitter aftertaste makes it not so tiring to drink.
Delicious!
Polishing ratio 90
Rice and agave, which we always enjoy. This one has a good mix of rice and hops and is very drinkable. Personally, I feel lychee! The juiciness and the delicious bitterness of the hops is addictive 🥹.
What a herbal tea the brewing water is! I am looking forward to it.
The aroma is earthy at first impression. There is a spicy atmosphere, and of course, herbs can also be felt. The taste is light and pleasant with a calm sweetness.
Paired with ashitaba tempura sprinkled with mountain salt and powdered sansho leaves for herbaceous complexity.... I was going to say, "I don't know..." but I'm not sure.
Each is delicious in its own right, so I'll call it good.
The aroma reveals strong acidity.
It has a robust flavor.
It has a very strong rice-derived flavor, as it is made using the traditional sake yeast and contains rice malt as a raw material.
Koudou-Shinkou x Mr. Okazumi (from Shinsei) = Sake with acidity?
It is not for easy drinking.
It is not something you drink easily.
The product description is too maniacal to know who they want to deliver the sake to.
It might go well with fermented foods, especially cheese.
Just as there are craft beers, there are craft saké sakes in sake.
The prototype.
As I thought when I drank it at Yamane, the combination of sake and honey gives it a very nice aroma off the nose.
This one has more pronounced acidity. But it also has a strong sweetness, so it is well-balanced.
I think it would be fun to master mead as well 🙌