たかゆき
oldest surviving traditional style of sake making
Takashimizu
Nama Hashiroshi Junmai
Moderate acidity and a hint of fluffy
Rice? Yeast? A hint of yeast
A hint of sweetness, but the dryness that comes afterwards is easy to drink.
The dryness that comes afterwards makes it easy to drink.
Best with salmon! 😄
I've heard of the old-fashioned way of making sake called "ikahashiroshi" (sake yeast yeast yeast).
I guess that's what this tastes like... ☺️
Another one of my taste buds got wiser😊.
I drank it cold without a second thought.
I recommend hiya!
I'll bring it back to room temperature and drink it! I'll try it at room temperature 😋.
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