I didn't expect to find it on sale at the supermarket near my work. (I'm not sure how to preserve it, but...)
I looked at it three times before buying it.
It smells like the lactobacilli.
It is a lactobacillus drink with mild and sour taste.
Easy to drink.
I have been curious about this sake for a long time. It is a lactic acid drink 🍶 with a sake level of -70 degrees, but it has a moderate acidity and is not too sweet.
It was a cross-industrial exchange meeting, which started when a group of promising 40-year-olds from T. Power Company, T. Dentetsu Group, and my own company took a training course together.
Among the approximately 20 participants, five people who love to drink, play golf, and travel got together and started having fun parties after I was transferred to Sapporo.
In the past, we have enjoyed playing with maiko and geiko in Kyoto, eating motsunabe in Nakasu, Fukuoka, and octopus rice in Takamatsu, which is not recommended for first-time visitors.
This time, there were two kinds of sake from Kagawa Prefecture, so let's compare them!
First, Sanuki Kuraudei Nigori!
A little palate cleanser!
I forgot to take a picture of the entrée, but there was also salmon chanchan-yaki!
Knowledge
Sanuki Kuraudori was originally created as a sake to go with "boned chicken," a local delicacy in Kagawa, the brewery's hometown. When drunk, it really tastes like a lactic acid drink, like yogurt, and goes well with spiced meat dishes and fried foods.
Ingredients Rice (domestic), rice malt (domestic), brewer's alcohol
Alcohol content 6
Grape variety used
Rice polishing ratio 70%.
Smelling Sake. Like calpis, like yogurt, like a soft drink! Just right for when you're not a fan of sour sake but want a low-alcohol, slightly refreshing drink!
Rice used as raw material: Domestic rice
Rice polishing ratio 70%.
Alcohol 6 degrees
Sake degree -70
A beginner's sake recommendation was introduced in the video. As I am still a novice, I thought I would like to give it a try.
So here I go!
According to the brewer, it is recommended to drink it on the rocks, so I put ice in it and drank it. The aroma had no hint of alcohol. It has a sweet and sour taste like yogurt. The mouthfeel is a bit hard watery, but not enough to be bothered by it. The taste is very strong. It is like drinking undiluted Calpis, which is definitely not good straight. It is sweet and sour like Calpis, with a little citrusy sweetness. There is no alcohol taste at all, and if you don't like sake or have never had it before, this sake will go down a treat with those who have never had it before. It is a great sake because it is made with sake technology.
I would like to recommend this sake to beginners, even to those who are more expert in sake than I am. It was delicious! Thank you again for the sake tonight!
