たけるパパ
It was laid up for 6 months since it was manufactured in 2025.02💦.
The rest of the two bottles purchased.
The rice used was 100% Kame-no-o from Domaine Sakura
100% Kame-no-o produced in Sakura City, Tochigi Prefecture.
Polishing ratio: 90%, almost unpolished rice
Alcohol level: 13%.
Specifications: Nama-hashiwazukuri/wooden vat brewing/Kura yeast/nama-zake.
Sake degree is -20
Active nigori by secondary fermentation in the bottle
The bottle is a screw cap with a vent hole. I turned the cap with trepidation, but there was no fizziness at all 😳.
This is...I've done it...it seems to be degassed.
When the bottle is opened, the aroma is of ripe fruits like pears and white peaches, with a soft yogurt-like acidity derived from lactic acidity and a faintly sweet aroma like glutinous rice. The aromatic profile is soft and round.
When poured into the sake cup, it is milky white and highly concentrated nigori with rice grains and ori. It is lightly thickened.
The mouthfeel is smooth and thick, with a fruity sweetness like pear or white peach, but it does not feel heavy. After the lactic acidity from the yeast yeast yeast, a citric acidity from the fermentation process is felt. The mildness and graininess of glutinous rice are combined to create an umami flavor.
The bitterness, probably derived from fermentation, tightens up the flavor.
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