Sake degree +10
Degree of alcohol content 16
I like the balance of sourness and bitterness.
It has a sharp and dry taste, so it goes well with a variety of meals.
I enjoyed it very much 🍶.
#Osaka Kitashinchi #Osaka
w river/black
The after party is at a familiar restaurant😅.
Let's start with Osaka local sake.
It is a full-bodied sake. Goes well with the famous Mochi Butter👍
Earthy and astringent flavor. It has the tangy freshness of new sake with a touch of alcohol and acidity. It has a dry taste, but the umami of the rice supports it well. I don't really like dry sake, but the robust umami makes me want to drink it one after another.
I read that the acidity and umami become better after a couple of days after opening the bottle, so I will look forward to the next 3 days.
Sake rice -> 100% Yamadanishiki
Rice polishing ratio→70
Alcohol content: 16%.
Because it is freshly squeezed, it has a strong sour taste. My first job was in Osaka, so I learned this brand from a senior colleague. It becomes a little milder at room temperature, but the acidity, sharpness, and spiciness remain the same, making it a sake for connoisseurs. I think it goes well with seafood dishes.