dama
Umakuchi type
Rice used: "Akitsuho" from Nara, Polishing ratio: 80%, Alcohol level: 14
Introduced as a sake served from Kaze no Mori for hot sake.
It was slightly carbonated and small bubbles formed when poured into a vessel. It is made from Bodai-moto sake and is brewed with a portion of 10-year-old sake (Kijoshu).
When cold, the sake has a lactic acid sourness and a yogurt-like taste, but it is also refreshing 🍶.
When heated, it has a refreshing and umami flavor that I would like to pair with something like oden (oden is a traditional Japanese stew) 😊.
It's good heated, but it's also good cold 🍶.
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