koge2
100% Gohyakumangoku produced in Kyoto, Japan.
The osake with its unique sourness, "Sanki Yakashi", is neither a sake that waits for lactobacillus to be stored in the cellar, nor a yamahai sake, nor a fast brewing sake that quickly throws in lactobacillus. If it is just a lactic acid to kill bacteria, it would be true, but if the acidity is deepened by selecting lactobacilli, we can enjoy the depth of the sake in a different way.
A slight bitterness and a gentle sweetness of candy spread. The initial aroma is of boxwood and raspberries with a strong sourness.
I heard that the sake is good warmed up, so let's try it. I wonder if this sourness can be enjoyed cold as well.
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