Kab
Tochigi Summer Sake Series, Part 1.
I bought this sake because it was described as "not a thin sake, but a tasty sake."
The official brewer's recommendation is to keep it at room temperature, so I took it out of the refrigerator two hours before and kept it at room temperature.
I have a feeling that Gohyakumangoku will be this year, but we'll see how it goes. It is a blue bottle, but the color is dark and it was shipped in May, so there should be no problem.
The aroma is a gentle mix of cool sports drink and alcohol. It is hi-iru, but there is also a hint of gas.
When it is included, the umami of rice expands slightly, then the spiciness of the alcohol rapidly increases, and it finishes dry and sharp.
It can be served cold, but the umami can be better appreciated at room temperature.
On the fourth day, the bitterness becomes stronger.
It is a dry food summer sake, but it also has a good flavor and is a well-rounded junmai sake that leaves a good impression. It has almost no acidity and has a gaseous taste, so it goes well with summer salads and fruits.
The fact that it is shipped in May in blue bottles and is not labeled as a summer sake (it is more classic than Nanamizu's Junmai DRY8 or classic Senkou) is also a plus. (It is also recommended at room temperature.)
(It is more classic than Shichimizu's Junmai DRY8 or classic Senkou.) It does not have a Tochigi-style feel to it, but this type of sake seems to be one of the typical types in the three northern Kanto prefectures.
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