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nisibori純米 無濾過生原酒 袋吊り 雫酒
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19
海の男
Junmai with a rice polishing ratio of 70%. It was chilled, so there was not much aroma, but once warmed up, it had a slightly sweet fruity taste. As the aroma suggests, it is sweet and delicious. The next day, there is an astringency in the aftertaste, but it disappears after 3 days. Does it depend on what you eat with it? When the sake is lukewarm, the aroma becomes more fruity and pineapple-like. When I remembered that there was a similar sake, I found "TATA" made in the same Tochigi prefecture.
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