Fusano Kankikublue sapphire 五百万石 仕込92号
Bonjour_kohei
I thought Kangiku was a style that contrasted well with the light, clean, urban and oceanic flavors of the city. Recently, I often hear from young people that Kangiku is delicious, so I saw it and bought it, thinking that they had renewed their style.
The bottle format and the label seemed to be modernized. The actual taste is different from the regular sake of the past, as the base is light and dry, but it is made in a way that it is unfiltered, lightly nigori (light nigori), and raw sake, which gives it a sweetness that is different from the regular sake of the past, as the flavor and the sweetness from sake lees are added.
However, I think it is derived from these specs, and I predict that it will still be a light, dry, slim type when it is fired and filtered.
This is light and tasty with just the right amount of sweetness, but because it is raw, its distribution is limited... I am also wondering what is happening to regular sake and other types of sake today.
Japanese>English