flos_lingua_est
Yamashiroya often serves muddy sake in winter, and this year I finally bought two bottles of it.
This is an interesting type of second fermentation in the bottle, in which raw unrefined sake is added to hi-iru sake to give it a fizzy taste. To sum it up, it is a delicious sake that combines the best of both worlds: a solid, down-to-earth flavor and the energetic freshness of the fizzy sensation.
The aroma is light, as is typical of Yamashiroya. The aroma is chewy and somewhat apple-like, like that of gyuhi (rice cake). It is hard to get into for those who like gorgeous sake, but for someone like me who likes light-flavored sake, it is a very attractive sake!
It is very delicious! It has a dry taste that goes well with food, but the muddy component gives it a pop of flavor that is a perfect combination! It is very impressive!
The top clear alcohol alone is a bit strong, but the bubbles and cloudy ingredients make it quite mild.
It seems to be fun to change the taste over a long period of time, but I also think that it would be better to finish it early so that the fizzy feeling remains... I am torn.
Japanese>English