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Tsugi松
It is a sake of Niigata Prefecture. It is brewed with Yamada Nishiki and Gohyakushi. It has a light brown color. It has a mild alcohol feeling without a corner in the mouth. Is it Japanese sake? It has a deep fragrance and richness. The taste of sake matured for three years in a snow chamber, where natural snow is used to cool it, is quite mysterious and a little difficult for me. I heard that the temperature in the room is kept around 3 degrees throughout the year. I wonder if the troublesome snow in the heavy snowfall area is a fine cooking tool depending on how you use it?
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