Logo
SakenowaRecord your sake experiences and discover your favorites
Tabito米の秋田純米酒 天然琵琶清水減農薬特別栽培米仕込
alt 1alt 2
44
Kab
Of course, this is the first brand I have ever had. It is an aged type, which is rare in Tohoku, and is said to be at least 3 years old, but the BY is unknown. Not much color. The temperature starts at 40℃. In addition to the umami of the rice that gradually expands, there is a good amount of minerality. It is not sour, but a favorable minerality. It becomes spicy and sharp as it is. 45°C. Not much change, but it becomes spicy and has a strong sharpness. The acidity is stronger at lower temperatures. 50℃. It is better at 40-45℃. It smells a little medicinal at room temperature, so it is best to warm it up according to the label's recommendation. Compared to Daishichi, it is lighter, and the minerality gives it a slightly refreshing taste. It has a characteristic balance of umami and minerality, which is quite my favorite among aged sake. The brand name is difficult to write, and I wish they would disclose more information (there is not even a website of the brewery).
Japanese>English