The firm flavor of the Tokujin was better than the Tokujin, but the richness in the throat is still unadulterated. It is spicy, but not too sweet, with a hint of sweetness. A little bit of alcohol in the air. It is not something you can drink a lot of, but something you can savor sipping.
The aroma was very sweet, but the taste was sour, sweet and spicy in that order. The characteristic of the aroma of straw, which is often found in the sake of Hyogo, also comes out well. There is a lingering sour taste in the aftertaste. You won't feel it while you're drinking it, but the aftertaste shows that it's a very solid drink.
It's not sharp, but a little mellow, but the alcohol is still there.
I was told that it was a spicy sake, but as soon as I drank it, I thought, "Oh? But as I rolled it around, the spiciness spread through my mouth.
The taste is light and easy to get into, just like a raw sake. Hmmm...for those who like unpasteurized sake, this is a must have...(^^)The presence of the Daiginjo and unpasteurized sake makes it easy to drink.
Rice polishing ratio is 50%.
It costs about 2,500 yen for a 4g bottle.
This is really good! I contacted the brewery in our city to see if they carry it at our city's liquor store, but unfortunately, no. But it seems they can order it for a cheap shipping fee! It's amazing that such a delicious sake is made in a small, historic brewery where the skills of the Tanba Toji are passed on. It's a great find.
I got it from a senior colleague.
Because it's made in August, it has a richness that is freshly produced.
Chilled to a crisp.
Micro-filtration of raw sake squeezed in winter. Matured in sub-zero temperatures.
Under 17% alcohol by volume. Polishing rate 60%.