haru
Like yesterday, Shiratake-san.
I think it was the one with the most intense flavor during the tasting (we received a lot of it, probably...
You can still feel the umami and sweetness of the rice.
The aftertaste is pleasantly bitter and lingers for a long time.
(PS: After about 30 minutes of pouring the cold sake into a Kimura glass piccolo, the aroma of ripe melon spread through the glass. After drinking it, it is still melon. It went from rice to melon🍈)
My mistake, or rather my assumption, was that the addition of brewer's alcohol would refresh me. But after tasting it at Hakutake-san, it was the opposite...
The same goes for this sake.
The sardine was grilled with salt, well oiled and grilled to a high strength. The skin is crispy and you can even eat the bones. The flavor spreads and goes very well with white rice.
The yeast we were allowed to taste, 1801 and No. 7, was said to be used at the brewery. I believe this is No. 7... I'm sorry if I'm wrong, it's frustrating to drink and not know 🙏.
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