Sake made with pesticide-free rice from Nishi-Minowa.
The rice polishing ratio is a confident 91%! Although the rice is barely milled, it has a delicious rice flavor and aroma rather than a bran smell. If you are a little off, it might taste too rich and undrinkable, but it is so good that you can keep drinking it. It is not a sake to be drunk smoothly, but to be savored.
Tonight we are having a drink in Ginza, near Shinbashi.
We arrived in Shinbashi early, so we went to the first meeting and had a drink.
I was curious about Shinshu Osakemura.
It has a richness that comes with a thud, an acidity and a dry sharpness, and a flavor that seems to have a hint of savory and matured taste.
This sake is named after Mr. Tsuenzaburo, who quelled a water dispute and stabilized the water supply in the area.
Frankly speaking, the taste was not impressive, but the name and anecdotes made it very memorable.
Sake we received as a gift. It was a very hot day, so I opened a mouthful thinking it would go well with Komoro soba noodles and yam. The aroma and mouthfeel were fruity, but it was dry and crisp.
The rice feels fluffy and soft, just like freshly cooked rice.
The gentle sweetness of the pesticide-free Koshihikari rice gradually sinks in.
The sake is naturally finished by "plain filtration," which lightly removes only the lees from the sake and leaves the rest untouched.
This is why it is so appealing to be able to taste the original flavor and aroma of the rice!
It was a warming drink that would be a perfect accompaniment to dinner.