ねむち
Niigata Prefecture. Gosen City. Kinshi-Haii Brewery Co.
Echigo Toji Special Honjozo
It is really cold today.
The strongest cold wave has arrived, so it's not so cold that it snows, but it's cold in Osaka, too 🥶.
I kept this sake at room temperature to warm up on a night like this.
I kept it at room temperature and had it heated.
The first aroma is a soft alcoholic aroma.
The color is clear and transparent with almost no yellow tint.
On the palate, a light sourness is felt on the tongue, which spreads gradually.
The taste is a mild sourness and mild umami from the rice, with a mildly spicy aftertaste. Although there is a little bit of a kick to the sake, it is also mild and not harsh.
In my opinion, it is best when warmed to lukewarm, which brings out the full mildness and mellowness of the umami. The aroma on the nose spreads a sourness, and the alu aroma lingers. The acidity and slight bitterness also become a little more perceptible.
There is a slight classicality and mildness, so it feels dusty.
Ingredients: rice (domestic), rice malt (domestic), brewers' alcohol
Rice polishing ratio: 58
Alcohol content: 15 to 16 degrees Celsius
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