deep golden yellow
Tea, brown sugar, mushrooms, tobacco, ripe fruit. Aromas of the area.
Full-bodied sweetness and acidity. Bitterness and astringency are softer than expected.
Warm it up.
Mild sweetness and relaxed flavor. Smooth texture and rich flavor permeate the entire body.
Surprisingly tasty at room temperature. But it is best served heated. It is recommended to drink it hot.
R2BY Date of manufacture 7.7
It has been 5 years since it was made.
The color is like that.
It is very sour at room temperature.
When warmed up, it becomes mildly sour and sweet!
It is labeled "No. 11 Daughter," but I couldn't figure out what the number was.
I am a little dissatisfied.
100% local Wakasakura-machi rice
Polishing ratio 75
Sake meter reading +8
Alcohol 15%.
100% Tottori sake rice "Goryoku" is used.
It has a sake strength of +14, but it is very gentle in spite of that.
I had it warmed up, but there is no twang and the sweetness of the rice can be felt.
It goes well with grilled dishes.
*This was given to us by a liquor store as a sample of aged aroma. The liquor store also received it as a sample from the brewer.
It was aged for one year in the store after it was given to us and has an aroma similar to that of takuan (pickled radish). The sake has a flavor similar to that of takuan (pickled radish).
Cold sake
It smells like pickles, like something you would find in your grandma's kitchen in the countryside.
This is the aroma of takuan (pickled radish).
The aroma is not my favorite lineage.
The aroma becomes stronger as the sake goes from chilled to room temperature.
The taste is light and smooth, with a whisky-like aroma in the mouth and on the nose.
The aftertaste is chestnut-like.
Warmed sake (50°C)
When heated, the sweetness comes out and the bitterness lingers in the aftertaste.
The chestnut-like aftertaste of the cold sake has disappeared.
I think I liked the chestnut aftertaste of the cold sake.
Japanese>English
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