flos_lingua_est
This was a limited edition sake for the Kura Matsuri, but since it could not be held, it was sold in stores. We hope to be able to hold the Kura Matsuri next year.
It is said to be a challenging sake for Touji Kobayashi, as it uses the Edo period method of brewing rice and water in equal proportions, or jumizu-shikomi.
It is a pale yellow color with greenish tints, giving it a slightly stately appearance.
From the attack, one senses powerful umami and acidity. Rather than expanding the umami, it seems to stand strong all the way through. Could it be that this wine is really delicious?
The sake and bitterness are typical of Tenranzan in a good sense. The reason why it is easy to drink in spite of this is probably because the acidity comes out in the front at least. Or perhaps it is because the sake-like taste mentioned above is somewhat grape-like (the closer it gets to room temperature), giving it an image similar to wine.
This acidity also leads to a sharpness that makes it excellent as a food sake. Nutritious... It has an atmosphere similar to that of Haruka, but this one is considered to be more profound.
Like the Junmai Ginjo the other day, it is so delicious that I wish it could be made available every year instead of being limited to the Kura Matsuri.
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