On the palate, it has a slight sweetness, but there is no feeling of lingering on the palate. At first, I had it as a cold sake, and as the temperature gradually increased, I felt the acidity started to come out. It is probably not my first time drinking this sake, so I would like to compare my previous impression with it by myself.
The Nagaoka Sake Festival, No. 5. It's getting more and more suspicious. This is Sekihara Sake Brewery, another first for us. It is a long-established brewery founded in the Kyoho era in Edo, and while it used to be a major manufacturer in China, it insists on cold brewing and the Echigo Toji technique. I thought Kubota and Hakkaisan were Niigata sake, but there is no difference.
It has a firm, ricey flavor, as one would expect from the Nagaoka domain, which is a rice-producing region. The gentle ginjo aroma also shines.
In the mouth, you will first taste the sweet taste of rice. After that, a gorgeous ginjo taste spreads in the mouth. It is a delicious sake with a slightly different feel from the light, dry Niigata-style sake.
This sake was offered at my mother-in-law's funeral (Shinto). A few days passed, and my wife and I drank it with dinner.
At first sip, I thought, "Is it too strong?" But when I continued to drink it, I found it was actually easy to drink.