The one I checked in with the other day was two years old, and this one was just released this year. 2 years ago, they used a sake rice from Saitama called "sake musashi" and it had a strong umami and good flavor. This year, the sake rice is the same as usual, but what do you think?
There is not much aroma. I was surprised at first because it is quite dry and has a tangy sake-like taste.
It has umami, but it is not that voluptuous. However, the banana-like aroma makes me feel that it is my favorite type of sake. The lingering bitterness also seems to give it a dry sake character.
It is a completely different sake with the same label as the dry junmai from two years ago, which could be drunk on its own, but this year's is clearly a food sake.
I paired it with takikomi-gohan (rice cooked in a pot) and porridge, and it was quite a good match with gently seasoned food.
The aroma, the sweetness, and the coming sourness, it is somehow apple-like. It is safe to say that it tastes good no matter how many times you drink it.
It has a fruity mouthfeel, a firm acidity and astringency, and a good sharpness. It is an unfiltered, unpasteurized sake, but the low alcohol content is also appreciated.
Bottom of the bottle. A fresh sake aroma.
The sake is full-bodied with a mellow flavor.
Sharp acidity.
Clear, crisp, and dry.
Good crispness.
Taste degree ☆ 3.5/5
A special junmai of Zanso Horai using white malted rice.
Transparent with a slight yellow tint. When it is cold from the snow, you can hardly feel the scent of the top of the bottle.
In the mouth, the refreshing acidity from the white malted rice spreads easily with a fine bubbling sensation. It also has a slightly yogurt-like flavor. The lingering aroma is apple-like.
Ah, it has been a long time since I have tasted Zanzou. I've been drinking mostly Tokyo sake for a while now. If I have more chances to visit Tanzawa or Odawara, my fever for Kanagawa will be rekindled...
