山廃純米
The second stage of Nagano souvenirs, this time a sake from Saku. It does not have the alcohol smell characteristic of sake, and the flavor is a little dry and elegant. Personally, I feel it is similar to Koshinokanbai's regular sake. And the specs are
Alc.=14.8 degrees Celsius
Sake degree = +4.0 to +1.0
Acidity=1.1 to 1.3
Amino acidity=?
Rice used = Miyamanishiki Koji, Kake, General rice (both from Nagano Prefecture)
Polishing ratio=60%5
Yeast used = K-901
(According to Chikumanishiki Sake Brewery website)
I paired it with my favorite Austrian Roark Quadratini chocolate diced wafers, and it was not bad. Next time I have it, I would like to compare it with a bottle of Koshino-Kanbai that I am about to drink.
5/25-22:30: I came home from work and compared it with a bottle of Koshino-Kanbai White Label. The white label had a sense of maturity because it had been aged for some time, but the drinkability of the two was on an equal footing. I served it with Famima's open-flame grilled pork. I think the kohiki (powder-coated metalware) container in which the white label was served was made by Mr. Fumihiko Koyama. It is easy to use and comfortable in one's hand.
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