SAMURAIZ
About a month ago, we had a nigori sake of the honjozo type, and today we will have a nigori sake of the junmai type.
Now it's time to open the bottle. Before opening the bottle, I gassed it with an ice pick. The moment I pulled out the ice pick, it was full of energy. I had no choice but to go to the washroom while holding the hole with my finger.
I watched the convection of the sake in the bottle while degassing it for about five minutes.
The main sake rice is Gohyakumangoku, and Kagura-mochi (glutinous rice) is also used.
When poured into a glass, it has a "doburoku" (a kind of "doburoku") feeling that flows down in a steady stream. In the mouth, there is a strong gaseous sensation, the clear flavor and acidity of Gohyakumangoku, and the sweetness of the glutinous rice, making this an active nigori that is very satisfying to drink.
This is a darker and more delicious nigori than the honjozo version.
I started off with crab cakes, but I paired it with grilled meat for dinner, and it was just as delicious as the makgeolli that I enjoy.
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