This sake is made at the winery during the period when wine cannot be made.
The rice used is 100% Miyamanishiki produced in Nagano Prefecture.
The sweetness and spiciness come together as one...you can feel them rushing toward you.
The aftertaste is slightly acidic and spicy, and the sake is light and refreshing without being harsh.
Saitama business trip
Is this the first time you've had sogape for drinking out? I'm not sure 🍾.
I still don't think it's sake, no matter how many times I drink it 🍷.
Well, it's good, so it's okay 😋.
Checking in 🎲🎲333 ✨
- I kept looking for it in the winter and finally was able to buy it ✨ Sogapale ✨ It starts with a fresh aroma, then in the mouth it has an elegant sweetness and a beautiful acidity ⤴️ and then a slight bitterness comes in, it's so good ❣️
First comes the sweetness, then the fruitiness spreads in the mouth, and finally the alcohol taste of sake comes in.
I had it with sashimi, and it went well with it.
2025 0613
☆☆☆☆☆
Sogga père et fils
(Sogga père et fils)
Riz a Sake Naturel
Ria Sake Naturel
Nama Hashiwado
1500ml
Alcohol 15
Polishing ratio 70%.
100% Miyamanishiki
Nama Sake
Obuse Winery
Obuse, Nagano
Soga numerosis. I opened the package on the pretext of my wife's birthday 🍶.
The acidity is very effective, as is typical of No. 6 yeast. It has a moderate sweetness on the palate, and the sweetness and acidity give the impression of a trendy sake.
On the other hand, compared to Shinmasa, which is also made with No. 6 yeast, it has a little more sake-like character, or alcohol and umami. This tendency seems to become stronger after opening the bottle, so it is better to drink it as soon as possible.