It is said to be brewed under the theme of "intensely delicious when drunk hot," and matured at low temperatures over one summer.
It is recommended to be drunk hot, but we first tried it cold.
Almost no aroma, mellow and dry with a soft sense of maturity.
Next, we microwaved it and had it hot. Next, I microwaved it and served it hot. The taste was smooth and round on the tongue, with an increase in umami and acidity.
It's still delicious hot!
At Kure Oyster Land.
There is the real pleasure of peeling the hard shell that covers the oyster like a turtle, but I'll leave that for another time and just experience the taste of the oyster itself. The fried oysters and oyster kamameshi go well with sake. The rice is a perfect match for the oyster aroma and the soy sauce flavor, which is not too strong. The oysters alone are enough to satisfy the craving.
The aroma is sweet and fruity.
When you take a sip, it has a surprisingly acidic and sharp mouthfeel.
The first impression is a graininess. The delicious taste of rice comes up.
There is a little fruitiness in the aftertaste.
It is tightened by moderate acidity and astringency.
This is interesting.
I think it tastes bitter when it's wet,
I think it is more enjoyable when it is cooled down.
Preference 4/5 stars
Senpuku Nigori Sake.
It is creamy but has a clean aftertaste, so it can be paired with a variety of dishes.
Tonight, we served it with grilled yellowtail.
