Kozaemon山廃本醸造 無濾過生原酒
はがない
Rice used: (Koji) Hidahomare (Kake) Asahi no Yume
Rice polishing ratio: 70
Sake meter degree: -10
Acidity: 3.0
Specific name: Honjozo
Nama/Hiirei: Nama
Quite an impact among Yamahai Honjozo, which has both flavor and sharpness. It is sweet with a robust umami flavor as its main component. It also has a long aftertaste. By warming it up, the nutty aroma of maturity gradually spreads, and it becomes smoother on the palate. It was a rich umami-guchi sake that made me say, "Umah! Next time, I will mainly drink it hot and drink it slowly with oden and other dishes.
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