Kumakichi
Opening a bottle of stock sake in the hot summer daytime.
On the second day of the consecutive holidays, I drank my favorite Ottersai, Isogai 23!
Ottersai's Togai series is a reasonably priced lineup of Ottersai sake made from the same Yamada Nishiki rice used in Ottersai.
In addition, it's rare to find a "namaishu" of the "20:3" variety.
The price range for the 20%3% sold on the market is over 5,000 yen for a four-pack, which is quite a brave price range, but this Togai is only about 2,500 yen, so if you stretch yourself a little, you can enjoy the 20%3% within your reach!
In addition, while most of the Ottersai sold on the market are a stable series of fire-roasted sake, only Togai and the seasonal Tamba-kumi are raw sake.
When you take a sip, you'll notice that the meloniness of the mouthfeel and the clean, pleasant acidity are not that different from the regular Ottersai 20:3. However, it seems to have a miscellaneous taste that lingers in the mouth...?
If you have confidence in your taste buds, you may be able to clearly tell the difference, but for me, who is still learning, it was a delicious bottle!
Rice polishing ratio: 23% (100% Yamadanishiki), alcohol content: 16 degrees
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