Ingredients Koji: Gohyakumangoku, etc. / Kake Rice: Koshiibuki, etc.
Alcohol 15.6
Sake meter degree +3
The second day of the trip to Sado Island in Niigata
After drinking a lot of Hokusetsu, Kintsuru!
An everyday sake loved by the locals
Pairing with fresh cheese, an evening of seafood
Pale aroma, sweetness at first sip, and a slight sourness to finish.
Impression of a sake that makes meals more interesting
They all taste the same, even though we are comparing drinks. Even if there are some differences, the strains are too similar to be indescribable. I was not surprised by the difference in the alcohol.
It's a selfish opinion, but it's a shame.
Purchased at a sake camp. The supernatant is weakly shuwashi, clean and sharp. Even when mixed with nigori, it is sharp and tasty with a full-bodied flavor, highly recommended.
