Souvenirs of your trip to Sendai
The aroma is slightly tinged with sourness.
Slightly banana-like aroma.
The taste is light, for better or worse, with a touch of astringency at the end.
For someone like me who likes sweetness and umami...
I suddenly tried a sake that I liked a lot.
It was completely unmarked... There was no umami or acidity, just a sweetness that was the vector of the taste. Of course, it is not too sweet. It's not unfiltered raw or unpasteurized sake... this is very good stuff.
K is for kokoro
A bottle purchased at Marushu Sake Shop in Shiroishi City during a trip to Miyagi Prefecture.
K Cocolo is a series limited to special dealers.
The yeast used in the ZAO series is an isoamyl acetate strain, which is said to embody the concept of a sake that never gets old and gets better with each successive sipping.
The rice used is 100% Yamadanishiki from Hyogo Prefecture.
Rice polishing ratio is 40
The alcohol content is 16%.
When poured into the sake cup, it has a smooth and clear texture.
When the bottle is opened, the aroma is fresh, elegant, and sweet.
The first sip is very smooth, with a moderately full flavor that spreads in the mouth, but the rich flavor disappears in a clear, light aftertaste.
It is very easy to drink, with a light throat feel for its alcohol content. Perhaps it is the umami of the middle distillation.
It tastes great chilled, but the umami is more intense at near room temperature.
It is certainly a delicious sake that you will never get tired of drinking.
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