The first sip has a melon aroma, and the taste is clean without being sweet, with a slight sour aftertaste and a touch of alcohol. Goes well with meals.
I bought this at Costco when it was on sale. I'm sorry I left it for a year because it can be stored at room temperature.
The color seems to have darkened a bit.
The slight bubbling is still present, but not to the point of spewing, and after the sound of pressure release, the fine bubbles just gush out for a while and then subside. The label also says that there are individual differences.
It was a delicious sparkling sake, not too sweet, but with a good acidity and a nice sharpness. It is not sake-like in a good sense, and I think it is suitable for a variety of people.
It is corked with a crown, so it is necessary to open it considering that it will be consumed on the same day it is opened, but the low alcohol content of 8 degrees still makes it a low hurdle.
Thanks for the treat.
First hand pressing made with freshly harvested new rice.
At Koji-mura with business associates.
It was fresh, crisp, clean and very tasty.
Ingredients : Rice (domestic), Rice malt (domestic)
Alcohol content: 15
Rice used: Gohyakumangoku
Rice polishing ratio: 50
It is a gentle taste. It is difficult to describe how to describe it, but it is a delicious umami sake flavor. It has a very good balance of sourness, sweetness and umami. The aroma is slightly sour, and once you take a sip, the moderate acidity and the umami sweetness of the rice spread in good balance. However, the aftertaste is refreshing and goes well with meals. As the temperature drops, the sweetness becomes more pronounced, and I think the above balance is achieved better when the wine is fresh from the refrigerator.
It was recommended by a person I met at a corner bar, and it was delicious. I would like to learn more about sake that I don't know yet!