This bottle was recommended by a liquor store as a food sake. It has a robust flavor of rice, typical of Sado. It has a soft, smooth, yet spicy entrance, and leaves a lingering aftertaste.
It goes better with fish than meat.
Recommended for dry sake lovers.
Definitely light and dry.
Makes you miss Sado.
Kintsuru complements delicious pickles.
I wonder if the snap-enzu in the middle can be made into pickles.
The two types of casks are single-batch casks and casks made from fresh casks. I'm somewhat inclined to go for the nama-zakari because I have the impression that most of the major companies have nama-zakari ❔.
Am I the only one who would like to compare the same specs of sake once 🤔...
So, this is a rarely seen Kanetsuru fresh-preserved ✨.
Fresh but also calm.
Enough rice flavor and pear-like fruitiness 🍐.
It's 16% but light and you can feel the alcohol at the end 🙂.
First fresh stored sake I've had in a while, pretty good👍.
Good evening, Mr. Sakeran 🌙
I think it's because I've always been more familiar with fresh storage and see it more often... I don't think I see many major fresh packings 🤔.
