It is a mysterious sake that is made at high temperature.
I asked him if it was brewed at high temperature, it would probably taste better heated up, but he refused 😱.
I was told that as it cools down, the acidity becomes more pronounced and it becomes more amazing.
When I drank it cold, it was as acidic as Chablis!
It may be true.
It is brewed with their own yeast.
They have a very strong yeast!
A unique sake produced by Chiba-based Kidoizumi Shuzo. The rice is polished to 90% and the alcohol content is 15%.
At first glance, the color and taste do not resemble sake, but rather a sherry-like flavor.
The perfect balance of acidity and umami makes it a perfect pairing with food.
★★★★★
It is easy to drink because it is fruity and has a refreshing acidity that passes through the nose. Although it has acidity, it is not sharp, and there is a lingering umami taste at the end.
AFS was so good that I tried a different kind!
It was less acidic and had a unique taste, which gave the impression that it was not to my liking when I first drank it.
A few days later, I tried it again and found it to be milder and easier to drink. It became easier to drink, but I thought this kind was okay.
★★★
The concept of sake expands. Aged for a long time in sherry casks and then slowly aged in bottles. It is more like a Western sake (brandy) than a Japanese sake.
Pale golden hue. Complex and dense aroma with notes of dried apricot, honey, and a hint of minty notes.
Voluminous acidity and sweetness with a pleasant bitter aftertaste.
