Spiciness and acidity typical of Tosatsuru
Easy to drink with low alcohol content of 13 degrees
I drank a similar concept sake by another manufacturer the other day, but I wonder if this type of sake is on the rise.
It is a new sake with alsode, so the vigor of the new sake is suppressed by the alsode, and the lack of clarity of the alsode is compensated for by the vigor of the new sake, making up for each other's weaknesses.
It doesn't have the feeling of being a sake with alcohol added or new sake, so it's not for those who are looking for that, but it's a top-quality sake, so it seems cheap, and I'd love to buy it if it were sold at a liquor store.
I wonder where they sell it?
The world's first sake brewed with space-grown Kochi Prefecture yeast that spent time on the International Space Station
The "Tosa Space Sake" is certified as "Tosa Space Sake" after passing the Tosa Space Sake Judging Committee's strict criteria for certification every year.
Made with rice suitable for sake brewing, Gin-no-Yume
I've been registered with Sake no Wa itself for a long time, but I'll be posting this as a dabble record. I'll be posting them here in a little bit. For now, I'll start with the sake that's all the rage these days 🍶.
The last one is Tosatsuru.
I am heading to Kochi from Tokushima tomorrow, and I don't think I will be able to drink it, so I decided to give it a try.
Lately, I myself have been drinking sweet Kochi sake made with Cel24 yeast, but this one was light and deliciously dry.
It was the driest sake I drank today.
Kochi sake is interesting in that it has two extremes of taste.
I finished it with Negitoro roll and yam.
The seaweed was still crispy and delicious.
The price, service, and taste are all very reasonable and I will visit again when I visit Tokushima.