This sake is made from Soumei, a type of malted rice that produces citric acid. It is a perfect summer sake with a refreshing acidity derived from citric acid, a subtle aroma, and the umami and sharpness of rice.
Accompanied by grilled Spanish mackerel with salt
(Left photo)
It has a strong sweet flavor for a dry beer, and the aftertaste is a little long. It has a shwashiness, but not as much as a strong carbonation, so it's not as refreshing as it should be.
Maybe it's because it's so hot, but I feel there is a discrepancy from the image on the label, which is to enjoy a refreshing drink outdoors.
3.75
I brought it as a souvenir to share with my guests. It was a dry junmai sake with almost no ginjo aroma as I had imagined. In a word, it had a complex taste.
With its refreshing acidity and citrus-like freshness, it is the most standard product of Ki. It is said to be a sake with a gentle taste with a pleasant acidity reminiscent of citrus that accompanies foodstuffs.
Sake rice: Yamadanishiki and Hachitanishiki; Polishing ratio: 60%; Yeast: undisclosed
Served well chilled ✨.
It has a clean and gentle mouthfeel, with a fruity sweetness that comes immediately on the palate 😆.
Sourness and bitterness come a little later and the rice flavor spreads👍.
We paired it with three kinds of assorted sashimi 😆.
The sake and the fish go well together, and above all, the delicacy of the work done on each fish shines through in this sashimi 👍
6/10
A standard sake of Ki.
It has acidity and a strong umami taste.
At this point, I was on my 6th glass, so I was pretty exhausted.
After this, we closed the restaurant and went to karaoke together.
What kind of night was this?
