The moment I thought, "Oh, it's Sogape," I found it in my shopping bag at the checkout line (I have no recollection of the moment I got to this point). As the name suggests, it's erotic... I can't help it, it's a sogapé, but I imagined it would be like a plump, full-bodied white wine, but it's not, it's more like a seductive lady (subjective).
By the way, I actually look forward to the comment on the back label every time I buy Sogape. No need to explain anything, just read it and you'll see what the maker has to say about the wine.
Numerosis" Sake Erotic Nama Hashiwake
Spec of fungi = Association No. 6 yeast and rich natural fungi
Obuse northern countryside rice Domes Ikeda (Ikeda Daiko)
SAKE made in very small quantities in a small winery as a hobby, away from winemaking only for a few weeks when the entire Obuse winery staff is unable to work due to snow and severe cold.
All our products
(1) We use only Miyamanishiki produced in Nagano based on the "single variety" philosophy of Burgundy wines (2) Association No. 1 to No. 5, which we have revived after 70 years, are fermented using only classic sake yeast and yeast No. 6 discovered before World War II (3).
drinking at home
Longing to buy Sogapère Ephis 🌈❗️ last year I went to Obuse, but it was not the right time and I bought wine🍷 and left. It looks like wine! But the smell is definitely sake🍶. The sweetness and acidity are exquisite and the finish is like a Chardonnay wine with a nice sharpness✨ while retaining the deliciousness of sake! 😇
I paired it with arrabbiata and it was delicious... 💓 I could say it's ❗️ dangerous if my wife can drink it slurpily...
Good evening Ken3😃.
Sogape home drinking😍I'm jealous 🥹.
I guess you have to go to Obuse at the right time of the year! I'm learning a lot👍I think I need to go back to the liquor store in Nagano 🤔.
Location Nagano Prefecture
Rice type Miyamanishiki
Type of sake Junmai Ginjo
Rice polishing 70%.
Alcohol content 16°.
Sake mother No. 6, etc.
Rating(scale 0-3)
(Item) Wine glass
(Aroma) +2 Grape-like
(Appearance) Slightly yellowish crystal
(Taste) Taste
Body 1.5
Acid 2.5 Lactic acid, citric acid
Sweetness 1.5
Umami 1.5
Bitterness 1.5
Lingering lactic acidity and alcohol
Impression: Fruity and dry
The lactic acidity derived from the traditional sake yeast yeast yeast is present, giving it a clean yet complex taste. While retaining the classical Miyamanishiki taste, it is quite modern and unique.
It is made at a winery, so it has a wine-like quality to it.
Repeat Score 2.5
★★★★☆
Slightly refreshing and easy to drink
The astringent taste of grapes can be felt, but it is a wonder that it works as a sake.
The impression will change depending on what you drink it with.
I would rather drink it with Western food than Japanese food.