Timeline
おとう★
Rice used: Yamadanishiki
Rice polishing ratio: 70
Alcohol content: 18.5
Sake degree: +2.5
Acidity: 2.0
Amino acidity: 1.5
Purchased at a local supermarket.
At 18.5 degrees, I had a feeling I would get drunk the moment I drank it.
This can only be drunk in small quantities in a day.
I drank it alternately with miso soup and enjoyed it 🙇. 
美酒三昧100 sake tasters / #Sawanotsuru (Kobe, Hyogo)
I was attracted to this sake because of its name, which means "with the thoughts of 100 sake tasters". The fresh taste and aroma of the unpasteurized sake can be enjoyed for a long period of time thanks to the sake's proprietary brewing process. The sake is said to be made using an autogenous process that removes enzymes to the utmost limit so that it does not need to be heated (i.e., the fresh flavor is not damaged). I was surprised to find that the mouthfeel was as lively as if it had just been squeezed out of the barrel. On the other hand, it has a sweetness like syrup (not too sweet), followed by a lingering umami taste that can only come from sake brewing. An interesting sake.
Degree of sweetness and spiciness
sweet|--★--|-----|spicy
Characteristics
-Refreshing aroma of rice
-Mild sweetness like syrup
-Solid flavor that lingers on the tongue
#100 sake tasters
#Sawanotsuru
#Aperitif
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#Hyogo Sake
#Kobe City
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#I want to connect with people who like #sake.
#I want to connect with people who like #sake.
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