酒記「しゅき」
We had it at the restaurant. Mouth opening.
The aroma is fine and fruity, mango and pineapple. Aroma of lactic acidity with presence.
The mouthfeel is smooth but slurry with a strong sweetness.
The sweetness of kijoshu combined with the astringency of the wooden vat makes this a very luxurious sake.
The sweetness is lactic acid sweetness. It is the natural sweetness of whey from yogurt and sugar cane cut and sucked.
The astringency comes from the bitter taste of the wood tar. The lactic acidity is in the foreground, but the fizziness is suppressed.
Sweetness → lactic acid freshness → sweetness → astringency → sweetness
Natural sweetness and natural bitterness are beautiful.
A sake to be drunk in a wine glass, half poured, and sipped with a gulp.
I also felt a volatile citrusy atmosphere afterward.
The sweetness and astringency are balanced by a moderate acidity, so it can be enjoyed as a food wine as well, although the sweetness breaks off and you can choose the ingredients.
It is a fun sake to drink by itself.
It is best paired with fruits.
This was a very satisfying bottle of sake with a great flavor.
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