Nork
Tsuruno Sake Brewery has been in business for 230 years, and the current female toji was the first to try her hand at sake brewing (tokurai).
The family makes all of their sake by hand using traditional methods. The tanks themselves are kept fresh, so you can enjoy the sake as it is in its natural state.
The labels are handwritten by the mother 😳.
There is a daughter version and a mother version of this "Noborai" as well, and this time we had the daughter version 🤩.
At first, it has a soft acidic aroma and freshness, and when you sip and savor it for a while, you can feel the fresh, slight acidity and umami. The aftertaste is quite dry all the way through! Juicy acidity that clings to the mouth (๑˃˃˃)
Hmm? It's not too light, but has a good weight, and it's super dry with umami.
I don't really like super-hot sake, but this one is delicious because it has a good umami. ‼️
It is so gentle and clear that it is hard to believe that it is 17 degrees.
But my lips are tingling lol.
It's so strange that I want to drink it again 🥰.
Woooooooooooooooooooooooooooooooooooooooooooooooooooooo!
Rice: Yamadanishiki, Gohyakumangoku
Rice polishing ratio: 50
Sake degree: +21
Alcohol content: 17
Yeast: Kanazawa yeast
Japanese>English