守田 孝一
They say it's a seasonal product. Of all the freshness that only a sake made with new rice can provide, Nakagomi is said to have the most stable quality.
Hmm? What's "pumping"? When I looked it up, I found out that there are three types of sake at each stage of pressing. Arashibori, Nakatomi (Nakagomi) and Blame. If you compare it to squeezing a towel dipped in water, Arasushimi is when the sake is lightly squeezed, Nakagomi is when the sake is squeezed tightly, and Blame is when the sake is squeezed even harder. It is said that most sake is Nakagumi. So, if it says "Nakakumi" on the label, it may seem special, but it means it was made in the most common way. Once we understand this, we can enjoy choosing sake a little more. By the way, I heard that blame sake is rarely sold in the market.
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