やす
Mukai Tenju is one of the first sake that impressed me the first time I drank it.
When I ordered it because I wanted to have a heated sake for my last drink, I found a rare bottle of that brand, a blend of nama-hoshimoto, yamahai, and mizu-hoshimoto.
The aroma was strong but not unpleasant, with a sharp acidity. In the mouth, the soft but present sweetness of the rice, combined with the warm temperature of the heated sake, blended with the acidity I felt at the entrance. This is so delicious!
The finish is also gentle due to the acidity that softens towards the end.
This is the kind of sake that heals you when you are tired and makes you feel relieved and at ease. Sake makes me happy.
The sharp and strong acidity that is present from the entrance to the end probably comes from mizu-hashiroshi. I have bought and drank several kinds of Bodhi Hashiro sake at Shorekiji Temple in Nara Prefecture, and was impressed by the fact that it has a stronger presence than those acids, but still blends in without destroying the overall balance of the sake.
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