Delicious with a white wine like atmosphere.
It seems to have a stronger flavor than the sake I have had.
I would like to have it with monjayaki or okonomiyaki.
For lunch, we sweated it out at Tekkurikutei's spicy miso for the first time.
I washed off the sweat in the hot spring, and drank a quick glass of Azuma Tsuru. Ah, this is the moment in my life when I am most "in tune" with myself. I feel that the Azuma Tsuru adjusts my body's water balance to its optimum state after the hot spring bath. The best reward!
The flavor of white wine can be felt from the mouth. It is more like a wine with a sake flavor than a sake with a wine flavor. I am not a wine drinker, so I would not repeat this wine, but I would recommend it to someone who can drink wine but not sake.
Higashitaku-cho, Taku City, Saga Prefecture
Rice: 100% Yamadanishiki
A packet buy.
Easy to drink with a strong sweetness!
Suzuden (Yotsuya)
⭐️3.6
Rice: Yuyamanishiki
Polishing ratio 70%.
Sake degree +1
Acidity 1.6
Yeast used: SAWA-1 (Saga yeast)
Condition: Nama-shu
Brewing year (BY) 2025BY
Alcohol content 15%.
This sake, the first new sake of this season, has a higher milling ratio, but we used a milling method called genshaped milling. This is a method of milling rice that leaves the best parts of the rice without wasting any of its quality. By lowering the alcohol content, the sake has a refreshing taste while being very satisfying to drink. The fresh, effervescent taste of the yeast, which is unique to ogara-mi, is still present.