This sake is made with white malted rice to give it a noticeable refreshing acidity. We were told that this sake goes well with seafood, and we were right.
This is the second time I've had seafood from KAIFUDO. Today, I had Jishin and Nabeshima, and they were all delicious, but I liked KAIFUDO the best, so I'm only going to post this one. I like it because it's like wine, but without the bitterness of wine.
It is once-heated (requires refrigeration).
Cold sake. Not much aroma. It has a slightly amazake-like rice aroma.
When you drink it, the acidity is surprisingly moderate, and the rice smoothie-like sweetness and freshness hit you at the same time.
There is also a syrupiness to it, and I am not sure if I would call it extractive or not. There is also a bit of bitterness. There is no sharpness (laugh).
At room temperature, the umami is more pronounced, but I prefer it cold.
It has a unique but good balance, which I personally like more than I expected.
It is not at all lacking in low-alcoholic flavor, but has a proper umami and is very sake-like. Sardines, cheese, and strong flavored simmered dishes are good, but I thought dried plums would be good, but the acidity fights with it a little 😅I think soy sauce or something with strong salt would be good. It is also delicious on its own.
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