Fruity.
But it's dry and gradually heats up the body.
Ah, Tosatsuru, after all.
And, after all, it is sake from Kochi.
I'm not Shanks, but..,
I like sake from my hometown...
Dry Junmai Ginjo-shu Mintsuru Tosatsuru
Just the right amount of ginjo aroma, combined with a dry structure, makes for a refreshing taste that is perfect for Tosa chestnut pork grilled on straw.
At Myojinmaru main store in Kochi Prefecture
Kochi Food Trip - Full Kochi Trip ⑨
Tosatsuru is a very common brand in Kochi, so I thought it was okay to try it today, but bouken-san recommended a different version.
Tosatsuru is indeed classical and dry.
Tosatsuru Junmai Daiginjo tosa urara
Made with Tosa Rei. It has a fruity, modern, gentle taste with a rather refreshing aftertaste.
Ippo is very good! He said that this is the third Tosa Rei after our Tokujun, Matsuo, and Tosatsuru, and he never gives me a hard time.
Tosa-no-okyaku", Tosatsuru's unfiltered junmai sake
It has a clean, crisp mouthfeel with a light acidity.
Tosatsuru's online store has the following description
Tosa-no-okyaku" is a junmai sake made from rice grown in Kochi Prefecture and brewed in Tosatsuru's traditional dry style and stored without filtration.
The low alcohol content makes it easy to drink and allows you to enjoy its moderate acidity and crisp flavor."
I wondered what would happen if Tosatsuru, a mainstream dry rice brewer, brewed Akebono and Matsuyama Mitsui, two rice varieties that produce a relatively umami flavor.
It may be surprisingly well-balanced. The astringency is a little strong. It may not be suitable for those who like modern sake.