rkdra3
This sake was introduced to us by the owner of Tokumaru Shoten in Kannai. This sake is made using a method called Fukuro-hozuri, in which the sake is squeezed by its own weight alone. This method is said to result in a clean and refreshing taste with little bitterness.
When you actually drink it, you can feel the aroma of yeast in the refreshing taste, and after drinking it, you will feel crispy.
It goes well with meat with strong flavor. On the other hand, it does not seem to go well with consommé-type umami, and I felt a bit of a strong sake taste.
It is a sake that can be transformed by combining it with meals.
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