Acquired through Furusato tax payment, limited label of Sado Ryotsu and Tsukamoto Shoten.
Light and dry, with a little rice flavor, acidity and smoothness. It is as good as water. This time I had a glass with yakitori (grilled chicken). It was delicious!
Rice used: Sado Island rice grown with less fertilizer, Gohyakumangoku
Yeast used: Association 1501
Sake meter: +1.4
Rice polishing ratio: 60
Acidity: 2.1
Amino acidity: 1.1
Alcohol percentage: 15.7
Release date: June (once a year)
◆Storage: Refrigeration required
It is said that this sake is stored and aged in a frozen container at -5 degrees Celsius to keep it fresh, and is sold only through the summer.
I purchased four bottles of sake during my trip to Niigata.
These were purchased at a liquor store on Sado Island and sent home via cool delivery.
When I opened the bottle, the lid popped off with a pop. Expectations were high for the gaseous sensation.
At first sip, I could feel the tightness.
The taste is refreshing, but you can taste the sweetness of the rice, and there is also a moderate acidity and a nice sharpness!
This is a taste I would like to repeat.
Ingredients Koji: Gohyakumangoku, etc. / Kake Rice: Koshiibuki, etc.
Alcohol 15.6
Sake meter degree +3
The second day of the trip to Sado Island in Niigata
After drinking a lot of Hokusetsu, Kintsuru!
An everyday sake loved by the locals
Pairing with fresh cheese, an evening of seafood
Pale aroma, sweetness at first sip, and a slight sourness to finish.
Impression of a sake that makes meals more interesting
They all taste the same, even though we are comparing drinks. Even if there are some differences, the strains are too similar to be indescribable. I was not surprised by the difference in the alcohol.
It's a selfish opinion, but it's a shame.
Purchased at a sake camp. The supernatant is weakly shuwashi, clean and sharp. Even when mixed with nigori, it is sharp and tasty with a full-bodied flavor, highly recommended.
