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Zarusohorai槽場直詰め 四六式特別純米原酒生酒
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れおん
Miyamanishiki 60%. Fragrance Citrusy acidity and a little bit of sweetness with a weakness to it. flavour Strong acidity and citrusy (almost tangerine) sweetness. The aftermath Slightly long, citrus-derived (citric acid) sourness spreads. Comments I had never heard of the "Shiraku-shiki" method, but I found out that it is a unique name for sake made with white koji, which is made by Oya Ko Shuzo. This white koji is not usually used for sake (usually used for shochu and yellow koji for sake), but it is unique in that it produces citric acid. As a result, the aroma is sour and the taste is sweet like oranges but with citric acid. Because of the strong sourness, the aftertaste is crisp and clear, and I think this sake can be drunk easily. It is very rare to brew a sake with white koji, so it is good to drink it as an unusual kind of sake. Soushuu (light and smooth) fluent
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