ゆきこ
Tsukikoshi is a method of filtering sake by eliminating the two elements of pressure and oxidation.
It is a filtration technique that was actually practiced during the Edo period.
It is a time-consuming and labor-intensive process that can only be done in small quantities.
It is not practiced today because it is time-consuming and the amount of filtration is very small.
The fresh gaseous sensation and mellow sweetness like that of freshly picked peaches.
This is how the website describes it.
Personally, I don't know what freshly picked peaches are.
I didn't feel the gassy sensation as much as I thought I would.
The mouthfeel is fresh and refreshing, but the aftertaste is very much like sake. It felt a little heavy to me, but I guess people who like it will like it.
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