It has been a long time since I have tasted it at the Origuchi Sake Shop.
It was a little cloudy. I got the impression that it was a clear, dry sake.
It has almost no sweetness, but there is no bitterness, so is it easy to drink?
I also tasted Machida Shuzo Ihyakumangoku, Nanada Oyamanishiki, and Yokoyama, and bought Koshi which was not available for tasting 🤣.
I'm glad you remember my daughter even though I haven't seen her in years😊You always like me, you even remember my account 🤣.
Good morning bouken 😃
It's amazing that you even remember the account 🤣When I go to the liquor store's instagram, bouken's account is the first one I like, so I recognized it right away 😁...
After the umami taste of the rice is firmly felt, it spreads in the mouth and then quickly and firmly quenches.
The strong alcohol gives it a dry taste that is strong enough to stand up to strong food.
This sake is made with 70% polished rice at 15 degrees C. Because of the 70% content, it still has a graininess that is more mellow than mellow sake, but overall it is clean and easy to drink.
Mild but beautiful aroma of rice. It has a slightly rounded but smooth mouthfeel with a slightly tangy acidity, restrained sweetness, and a light richness. The aftertaste is dry, with a slight bitterness, but the umami is also visible in the back, making it ideal as a mid-meal sake. When cold, it is light and well-balanced, with a slight increase in sweetness and umami from sun to human skin, and an increase in acidity as it goes from lukewarm to super-heated. When it's heated up, the bitterness disappears and it becomes lighter. I like it from cool to sunny.
