A dry junmai-shu with a mild mouthfeel at first and then a smooth finish. It is a special sake for Yakitori. It is supposed to wash away the taste of the rich sauce of Yakitori by the refreshing effect of the sharpness.
It is thick and alcoholic, with a slightly tangy aftertaste. It tastes like the sake my father used to drink on special occasions. It's the kind of sake my father used to drink on special occasions.
Lower ABV sakura yeast sake.
Strong aroma of balsamic vinegar?? Very surprising. Strong hints of prunes and figs too. Strong acidity on the nose. Some spices like cloves or cinnamon. Grassy, with some faint soy sauce or picked vegetable umami aromas.
Tastes fruity and acidic, closer to white wine. Stewed apple, like baked apple pie. Sweet but not sticky.
I thought it very weird at first but it's really growing on me. I wonder if it would taste better, like mulled wine, when warmed, or worse.
All of the rice used is "Yumeginko", a type of rice suitable for sake production in Aichi Prefecture.
The aroma is banana-like. A little bit of white grape aroma.
The mouthfeel is soft, and the fruity rice sweetness comes gently, so I wondered if it was the easy to drink type. You may think that you are going to drink it, but then the alcohol stimulates you. The flavor of the rice spreads in the mouth and the lingering taste of the rice continues to linger.
Air accentuates the sweetness of the fruit, giving it a rich banana flavor that makes you feel like you're eating a ripe king.
It's a dry sake with a strong rice flavor, and the rice flavor alone is so delicious that I personally recommend enjoying it for its own sake without matching it with food.
