A unique sake produced by Chiba-based Kidoizumi Shuzo. The rice is polished to 90% and the alcohol content is 15%.
At first glance, the color and taste do not resemble sake, but rather a sherry-like flavor.
The perfect balance of acidity and umami makes it a perfect pairing with food.
★★★★★
It is easy to drink because it is fruity and has a refreshing acidity that passes through the nose. Although it has acidity, it is not sharp, and there is a lingering umami taste at the end.
AFS was so good that I tried a different kind!
It was less acidic and had a unique taste, which gave the impression that it was not to my liking when I first drank it.
A few days later, I tried it again and found it to be milder and easier to drink. It became easier to drink, but I thought this kind was okay.
★★★
The concept of sake expands. Aged for a long time in sherry casks and then slowly aged in bottles. It is more like a Western sake (brandy) than a Japanese sake.
Pale golden hue. Complex and dense aroma with notes of dried apricot, honey, and a hint of minty notes.
Voluminous acidity and sweetness with a pleasant bitter aftertaste.
This was so, so good.
It was light, spicy, and sour, but the sourness was also soft, hitting its head without breaking through, and the sweetness that had been hidden for so long gradually emerged.
I don't know what it is about this high-temperature Yamahai brewing process, but it is definitely a memorable flavor.
Cheers and thanks to the brewer and Yajima Sake Brewery!
Attended a tasting at the University of Tokyo's May Festival, a cultural festival held by the Faculty of Agriculture.
Personally, I prefer Kidoizumi kzero the most.
