I'm surprised that after four years of storage at room temperature, the 17 year old is still performing consistently. It has a rice-like aroma at room temperature and a bitter finish. The bitterness is pronounced at low temperatures and the rice-like aroma diminishes.
100% Watabe Rokugo from Shiga Prefecture, 17% alcohol by volume.
The sourness precedes the taste and the taste spreads slowly. It is a sake with a solid taste.
It has the taste of unfiltered unpasteurized sake, but also has a sharpness that makes it a good match for sashimi.
It has a good aroma when drunk alone
When you drink it with food
It is a good sake.
This sake is made in my hometown, Nada (or rather, Higashinada), by Ota Shuzo of Omi. I wonder if it was made to taste like the long-established one in Nada Gogo. I miss the Miyamizu well next to Hanshin Mikage station.
As the liquor store always explains, it has a big taste of spiciness and sweetness. I think it went well with the fat of today's snack, grilled fish. I drank sake! The feeling of "I've had enough sake!" is great, and I'm sure drinkers will like it.
Yellowish milky white like custard cream or lactic acid bacteria drink. There is a faint smell of alcohol. Almost no aroma. Mild sweetness and mild sourness on the palate. It has a rough texture derived from the malt. A rich aftertaste that is quickly followed by astringency and bitterness. Moderate aftertaste. Full-bodied sake.
Incidentally, it had been stored in the liquor store's refrigerator for about two years. Too bad.
It is clear and colorless with a glow. It has a fruity aroma reminiscent of apples, with a slightly muffled sweetness. The intensity of the aroma is rather weak. On the palate, it has a moderate sweetness, a mild acidity and a slight bitterness. In the latter half, there is a refreshing bitterness reminiscent of mint and a moderate aftertaste that continues to be refreshing. Kaoru Sake.
A strong, dark sweetness and a solid flavor.
There is no sourness, and rather than spreading in the mouth, it just drops down the throat.
A slightly impactful bitterness lingers in the aftertaste.
The first sake to be released from the brewery. It is made from Fukunohana, a sake rice of Izushi. It is sweet and full. We had it with the kombujime of the sea bream.
