Hori
New Sensation is part of Kangiku Meikozo's Discovery Series.
This is one of the series of light nigori unfiltered unpasteurized sake brewed entirely from rice grown in Chiba Prefecture and brewed with Koshihikari rice.
The reason for using Koshihikari rice, which is a representative of edible rice, at a milling ratio of 90%, which is equivalent to that of edible rice, seems to have come from the exploratory spirit of trying to make a delicious sake from rice that is eaten.
The series itself seems to be a challenging sake that aims for challenge and discovery, so consumers can expect new encounters as well.
Of the four types in the series, I was most eager to try the Koshihikari version. I have always been interested in why rice is suitable for sake brewing, and I thought that learning about sake made from edible rice would be a shortcut to learning about sake made from rice suitable for sake brewing.
Koshihikari sake has a strong umami flavor from the low rice polishing, and yet it is light on the palate, with a light, gaseous feel that makes it easy to drink. It seems to be easy to pair with meals, perhaps a preconceived notion based on the fact that it is made from edible rice.
It must be no small feat to make such a delicious sake from Koshihikari rice, but the above question has been taken back to the drawing board.
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