しょうたそ
We found an interesting Kaze no Mori.
It's a nama-shu, but it can be served cold or warm.
I had it cold first, and it was thicker and had a longer finish than ALPHA1. That's because the brewing water is partly made from 10 year old sake and last year's ALPHA5.
In other words, it is a raw kijoshu.
I heated it up in the microwave, but it was too warm for the usual one minute. The bubbly quality of the sake seems to make it difficult to warm up, so about a minute and a half was just right for a lukewarm brew.
The aroma is like mirin.
The sweetness and umami are even more intense than in cold sake, and the swooshiness that lingers even after heating reduces the sweetness.
The wildness of the 80% polished rice gives it a clear outline of flavor, and it doesn't become bland when heated. I see, so a heated sake would be the right answer for this season. It would be good with something salty.
However, it's too low in alcohol and too easy to drink, so if you're not careful, you won't be able to stop.
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