This is my first post in many years. On my way home from work today, I stopped by a liquor store for the first time and bought a bottle of sake. The unique manager recommended this sake, which I can't imagine what it tastes like.
First, I chilled it.
At first, it smells like whipped cream with a rich acidity. In the mouth, the full flavor of the rice and the sharp, voluminous acidity of the unpasteurized sake come together at the same time with great depth. The acidity spreads further on the tongue, and slowly finishes with a strong lingering aftertaste. This is definitely a sake that is best served warm!
Next, warm it up to about 40°C (104°F).
The creaminess at the entrance, which was present when the wine was cooled, has moved backward. In the mouth, the softened umami and sweetness of rice slowly spread in the mouth as if wrapped in fresh and gentle acidity. It is rare to find a raw sake that is overwhelmingly better warmed than chilled. This is good!
Junmai Shiboritate. Light nigori. I wondered if it would be fruity because it was nigori. I thought it would be fruity, but it was. That's all I remember...
Produced only in Izushi Town, Hyogo Prefecture
This sake is made from "Fukunohana," a rare rice suitable for sake brewing
It is a sake made from "Fukunohana," a rare rice suitable for sake brewing.
It has a fruity aroma, soft sweetness and umami,
It has a fruity aroma, soft sweetness and umami, and a light taste that flows smoothly and naturally down the throat.
It is light and easy to drink on its own.
It is a sake that goes down smoothly on its own.
It is cute that the horse wants to go home as soon as possible
It was cute to see the horse🐴 kicking with its paws and appealing.
