Mellow sake. There is not much aroma, and in the mouth it has a soft sweetness, followed by bitterness and a touch of alcohol. It probably tastes better if the temperature range is raised. Also, as a mid-meal sake, it is best paired with something umami, which will soften the alcohol feeling!
Yellowish taste is quite strong
Caramel-like aroma with a slight alcohol smell.
Slightly acidic and crisp, but assertive.
Match with Iburi gakko
Probably goes well with smoked food with strong aroma and flavor.
Sake of the Day
Kurogyu
Junmai Sake
Nama sake straight from the tank
Rice used: 100% Omachi
Rice polishing ratio: 60
Alcohol content: 18.0%.
Sake meter: +7.0
Acidity: 1.8
Amino acidity: 1.0
The first sake of the day.
It has a strong bitterness, but is still an Omachi sake.
As we drank more, the bitterness became less pronounced,
acidity.
I learned that the brewery is located in Kainan City.
Rice polishing ratio 60
Alcohol 16.5
Yeast: Association No. 7
Acidity 1.7
Sake meter degree +4
Amino acidity 1.0
Wakayama sake made with Yamadanishiki and rice suitable for sake brewing 🍶.
A classic type with a clean, crisp aroma, a round, full and soothing umami taste, and a slight acidity in the second half that flows nicely 😊.
Perfect for a light drink, just the right size 😆.
It is also good with hot sake!
Good evening, ma-ki-san! It's getting colder, isn't it? I am basically a cold sake drinker, but I will try heated sake to appreciate the depth of sake 😁.