ほっとりんごThe fifth cup
Aroma of fermented cheese and cedar barrels with the characteristic lactic acid of a water mash
A light mouthfeel, the taste of rice and sweetness is felt, and the bitterness spreads with the acidity that comes soon.
When the taste of rice is gone, the sourness mixed with lactic acid goes through the nose.
The bitterness remains in the aftertaste.
MIZUIDATAN (BODOIDATAN) is a historical sake production method.
At the beginning, there is an impressive fermentation smell reminiscent of blue cheese, which will divide your taste.
Unlike ordinary sake, you will be surprised at the unique sourness you feel as soon as you put it in your mouth.
The sourness is strong but not unpleasant.
The outline of the taste is occupied by the acidity.
It goes well with grilled fish with fat.
It is more delicious if you add sourness such as vinegar and citrus.
When it is combined with cheese dishes, the unique aroma of lactic acidity is further enhanced and spreads in the mouth, but the taste is divided.
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