-David
Long time no post!
We had some low-temperature aged sweet potato shochu, so I was sipping it with hot water.
Well, we got some Saga beef as a year-end present, so we had it with yakiniku!
I thought it was makgeolli style. I opened a bottle of Nigori (nigori).
It's cold, so I warmed it up.
I think it has more acidity than last year.
It's soft on the palate, so it's easy to drink.
I drank it 3 years ago right after bottling, but I drank the home-aged R2BY warmed.
The color is slightly yellow. It has a mild flavor with a hint of maturity, not unlike a 70% polished sake. It also has a sharpness like a sake yeast yeast yeast.
齋(Sa) clean, holy, man representing God
Keko(ke)-food, offering
Ara(ru)-avoid, cleave, crack, border
It is said to mean
It tastes more like a sour white wine than sake. 1,650 yen
Good evening, TAKA2!
I also had a glass of Tensho no Tsuchikumo and it really tasted like a white wine 😳I didn't expect it to taste like that.
If you don't mind the sake-like taste, it was delicious!
I had it at room temperature. Classic sake type. The aroma is traditional and not so strong. Since it is a jun-dai sold at convenience stores, it has the feel of a traditional sake, or the royal road of sake.
The mouthfeel is moderately rich, neither sweet nor spicy, with a clear flavor that has been polished and honed.
If it is a 4-gouple bottle, the label in this color is made from Sako Nishiki, a sake rice produced in Shimane Prefecture, but there is no indication of the raw material rice used.
The next day, it is served chilled. It has a refreshing mouthfeel with a delicious acidity, and there is nothing outstanding that would interfere with a meal, making it a normal tasty sake. It is a quintessential Jun Dai.