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Tsuchida's only raw sake. I have a weakness for that kind of thing.
The lid was too tight to open, so a bottle opener was used. Light yellow with whitish tints.
Lactic acid, banana, fermented peach, and a sweet rummy smell when the temperature rises. The aroma is rich.
First, the top clear. The taste is sour and astringent, and the sour umami from fermented rice rises sharply and then disappears suddenly. There is a lingering sourness and a hint of sweetness. The rice-fermented umami astringency is thick, grain and bitter. There is a slight effervescence, but it is not noticeable due to the sourness and mildness.
Slowly diffuse and mingle with the rice wine.
The wine has a subtle sweetness, fruitiness, and acidity, which become less pronounced and cohesive, making it easy to drink. The aftertaste is sour and bitter.
The wine shows a rough side, but when paired with food, it gently follows the food, making both the alcohol and the food delicious and showing an unexpected side to the wine!
I have had it without the lees and with food, and I could enjoy it with my eyes closed.
When it was at room temperature and left to sit for a while, I smelled it and thought it was soy sauce?
Four days later. The astringency is gone and the fruitiness is not too sweet. The firmness has been removed and it tastes good.
When the lees are mixed, the cider has a nice rice flavor. It has a unique lingering sourness and is delicious on its own. It would be a shame to lose it.
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