Denshuスパークリング
かぶら
Denshu micro bubble raw
Colorless and transparent
The aroma is very mild and not too high in tone.
The rice is not assertive, and the fruit is a bit capricious, with a hint of apple and white peach.
Although it is a Junmai standard sake, it still has an Alsoup-like flavor.
You can't feel the nuance of raw rice.
The acidity of sake foam is harder to pick up than that of wine, but it seems to be intentionally stronger than that of still sake.
It is like a pilsner, with the attack of suppressed sweetness followed by a quick convergence of bitterness and a short aftertaste of mild rice and apple.
The polish is about 50 and the taste is surprisingly dry and sharp for the specification of raw.
The alc. is also modest at 15 degrees, but it is not too low, and it keeps the standard level, but it has a light mouthfeel.
It is made like a Cava with less fruit, and can be expected to play an active role in both Japanese and Western food.
This is a shining example of Nishida Shuzo's skill in incorporating the image of a fizzy drink that Japanese people like to enjoy with food into the framework of sake.
Japanese>English