FSB
We went to Nagoya to see our favorite GREEN DAY live.
This meant a chance to stock up on some rare sake.
At the main store of Sake Sento Horiichi, I was selecting this and that, and to my surprise, there were still a few bottles of Risshun Asa Shibori, a sake from Aichi Prefecture, left!
I first learned of its existence when I saw that the folks at Sake-no-Wa had posted a sake with the same label, and I was happy to see it again next year... I'm so glad I did.
This sake is made from Yumesansui rice polished to 55%.
The aroma is fresh, floral, and freshly squeezed, with an alcoholic ginjo aroma. There is also a sweet muscat-like aroma.
On the palate, the same floral aroma and muscat-like sweetness wafts through the nose.
Later, the grain-like flavor and minerality characteristic of Yumeshansui spread through the taste buds.
The freshness of the freshly squeezed sake and the pungency of the alcohol from the ginjo-style brewing process give it a well-balanced taste.
If anything, it is more like a classic, medium to slightly full.
There was a slight tingling sensation on the tongue just after opening the bottle, so the real freshly pressed bottle may have had a bit more gas.
It can be enjoyed either on its own or as a mealtime drink.
Japanese>English