Rice used: Hwasoi
Rice polishing ratio 40
Alcohol content 16%.
Sake degree -3.0
Acidity 1.3
Yeast: Aomori Prefecture's Mahoroba Gin yeast
When I go to a bar that serves bourbon or scotch on my own, the owner says, "Sake is in the bar! Here is today's sake! I always get the recommended one.
This time it was this one.
Sweet aroma, crisp mouthfeel, and a sake that flows smoothly and disappears.
I love encounters like this.
Sweet!
The flavor is strong, and as the sweetness disappears in the second half, a moderate sourness and pungency arrive, but when I put it in my mouth, I thought it was sugar water.
I thought it was sugar water at the moment I put it in my mouth. It is not a bit flashy, but if you drink it with the image of Aomori's well-balanced and mild sake, you will feel a bit rushed.
It is different from so-called "spring sake" in that it tastes just like the jacket says it does.
It is a difficult sake to find a good use for.
It's good as a stopgap when you can't find anything to drink.
Kararu!
Well-balanced sweetness, umami, and acidity, but with a strong acidity that is refreshing, just like a spring sake.
A little sweetness remains at the end, and the aftertaste is rather long.
Although it is sweet, it can be drunk smoothly all the time.
4.25
April 27, 2023
On a business trip to Tokyo
Purchased at EIGHT BASE in Shinbashi elevated area.
Forgot it was in the fridge. Opened it after about 2 years of sleep.
It's been a year. It's not particularly fizzy, but it has a cider-like taste with a persistent sweetness and sourness. It is easy to drink and delicious.
