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Bo生酛純米酒 秋田酒こまち純米生酛無濾過にごり酒発泡
alt 1
関口本店
20
ことり
While researching sake, I learned that lactobacilli play an important role in the production of sake. I visited a sake shop in search of active nigori sake and was told that this one, which is made using the traditional sake yeast, was recommended. We headed home with high expectations for our first sake with a hole in the bottle! The fruity complexity of the aroma, along with the acidity and sweetness that burst in my mouth 🫧I was shocked at how delicious it was since I have spent most of my life without drinking sake except for life events 😳. The second day...third day...and as the gas settled down, the sweetness gradually became more noticeable 🤔I was impressed by the changing taste and deliciousness of sake as the days went by 🥹. Rice polishing ratio 65 Alcohol content 16%.
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