Sake from Sado Island. This sake was given to me as a recommendation from Niigata. Thanks. I heard that it was picked up by the media and became famous. But it must have spread quite a bit among the public because it tastes solidly delicious.
This is a fire-brewed sake, and you can really taste the flavor of the rice. It tastes a little melon-like, but the rice flavor prevails.
It tastes better warmed than chilled. It seems to go well with takoyaki or okonomiyaki-like sauces.
First of all, the top clearness. A sign of muddiness.
Sweet aroma, smooth attack. Taste dry and umami. It goes in smoothly and has a light richness.
Easy to mix and match.
The umami level increases, but the light aftertaste remains the same.
It was an interesting comparison.
Itaru Junmai Seikatsu Nigori Sake
Easy to drink
It is easy to drink and has a sweetness that is more umami than sweetness.
It is a nigorizake that is easy to drink. You can drink as much as you want!
(Actually, it goes round and round...).
Ichi Junmai Namaisake
It has sufficient umami. The slight acidity from the umami flavor will
It is a sake that whets your appetite with a slight acidity from the umami.
The aftertaste is also delicious!
8.5 points (wife 8 points)
Sake meter: 0.5
Acidity: 1.5
Rice Malted Rice used: Koshi-tanrei
Rice used for hanging: Koshi-tanrei
Koji Rice Polishing Ratio： 55
Rice polishing ratio： 55
Alcohol Content By Volume : 16
Sold At: Jizake No Sake Shop "Fun Sake Shop" (Kiyota-ku, Sapporo)
When opened
Almost no gas
Slightly sweet apple and pineapple-like overtones
The same fruity aroma as the first sip, the rounded sweetness and umami of rice spread out with a refreshing acidity, and it finishes quickly with a slight bitterness and a faint aroma of koji malt.
The pleasant aroma and slightly viscous sweet umami spread in the first half of the bottle, and then the acidity and slight bitterness are neatly integrated, leaving a pleasant koji lingering aftertaste.
It is easy to match with meals, and of course it is delicious on its own.
It goes well with dried octopus, soymilk sundubu, and kombu-marinated kaiware.
