Kumakichi
The limited edition sake "Chokai no Shizuku" that my friend gave me before was so good that I wanted to drink it again, but I couldn't find it anywhere, so I found "Chokaisan Hiyaoroshi" from Tenju Shuzo in Akita and bought it!
According to the comments from the sake shop, they bottle the supernatant of the new sake without filtering it, and then sterilize the whole bottle by "bottle-irrigation", and let it mature at low temperature for about six months.
We will enjoy it with shimeji mushroom butter in the cool weather of early autumn.
After the clean sweetness, the mellow aroma and acidity stand out, and it finishes off nicely while leaving a mellow aftertaste!
It is delicious!
I feel like I'm going to drink it all at once, so I'm going to have to be patient and hold back with just one glass today...
Rice polishing ratio: 55% (100% Akita Sakekomachi rice)
Alcohol content: 16 degrees
Sake degree: ±0
Acidity: 2.0
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