Rice used: 85% Omachi, 15% Gohyakumangoku
Rice polishing ratio: 60%.
Yeast used: Not stated
Alcohol Content: 16%.
Sake Meter: +2
Acidity: 1.8
Toji: Shigehisa Sawa
The aroma is mild.
The sourness spreads in the mouth.
A bitterness remains behind the rice flavor.
The best way to drink it is with hot sake (ikan) when the acidity settles down.
It goes very well with sashimi. The sourness disappears and it becomes mellow.
A souvenir from my recent visit to Ise. I bought it because I visited Tsukiyomi Shrine as well.
Simple, strong drink! It's a straightforward, old-fashioned taste without a twist. It's a sake to go with simple food such as rice cake, sweet potatoes, boiled taro, bamboo shoot and grilled eggplant.
It is a freshly stored sake. We had it in our lap, as it is a sake from Nabari, Mie Prefecture. What a shame! Was it badly stored? Or is it because the drink is already a year old? It's a shame you're on your knees! Speaking of Nabari, I'd like to try it if I could drink it tomorrow.
