Nigori spring sake with red yeast
It's only cloudy like an orihara.
The aroma is berry sourness and the characteristic rice smell of nigori sake.
Fruity is fruity but a bit heavy.
The taste is also fuller than expected with a rice flavor, and I expected a sweet and sour taste, but it's not at all what I expected.
However, it is different at all. It is refreshing and easy to drink with a touch of sourness.
This is delicious in its own way.
I think this is the type of wine that shows its potential better with a meal.
Price: 1760 yen/720ml
Amount per 100ml: 244 yen
Item:Sake
Alcohol content: 16%.
Ingredients: Rice (domestic), Rice Koji (domestic)
Ingredient Rice:Niigata rice
Sake Degree: -5
Rice polishing ratio: 65
Acidity: 1.4
Amino acidity: 0.9
No slight effervescence...
Sweet but fresh.
The taste was tropical fruit like banana or pineapple.
The richness and umami spread in the mouth, and there is also a slight toromi (thickening) feeling. The aftertaste has a sake-like quality. It has a mellow, umakuchi taste. The aftertaste is also umami, which lingers slowly.
It is a completely different genre from the sake I have been drinking recently. Well, I bought it by the packet...
Returning to Taipei from Tainan, we went to a sake store called SAKEMARU near our hotel.
I chose a Niigata sake from among many varieties 😊.
As the name suggests, it is pink and nigori (cloudy). It was not too sweet and refreshing 😋.
Rice used: -1
Polishing ratio: 60% Sake degree: -2 (according to internet research) Acidity: 1.6 (according to internet research) Amino acidity: 1.3 (according to internet research) Alcohol level: 13%.
Nutty after fruity? Cacao? I think the taste of "cocoa" drifted in the air, but I wonder if it got mixed with the Echigo Yuki-Kohmei and Ponchukan Koshi Tanrei that I was drinking before that...? I had some water in between at one point.
The aftertaste was a little unpleasant, but because I was curious about the truth, I wanted to re-drink it properly at the restaurant.
