マグロ漁船It seems that a person who trained at Shinkame is the toji (master brewer) of the brewery.
I drank some Shinkame, but forgot to take a picture of it.
I will leave a record of this one.
Cold sake.
There is almost no aroma that rises to the surface.
When you put it in your mouth, it has a classic aroma, which is not my favorite type of aroma.
Mild sweetness and umami.
It just has a nice sharpness.
It is similar to Shinkame. It is a classic type of sake that is carefully made.
Hot sake.
The aroma, which I don't like, turns into a vanilla or wafer-like flavor.
The acidity comes out from the back with moderation. The sweetness remains and the brothiness becomes stronger. Elegant umami.
The sharpness remains good.
A little spiciness appears, but the impression is that it is not so much super spiciness.
I think this type of sake tastes better when it is warmed up.
This is a delicious sake that warms up with a different flavor than Shinkame.
Taste level Cold sake 65 points
Hot sake 85 points
Japanese>English