ariccy
Nirvana Kame Spark, the third issue of this year's hanpukai!
The rice polishing ratio of 88% is one of the most polished in recent Nirvana Kame, but it is necessary to make a sparkling wine, I guess.
It spilled a little when I opened the bottle normally.
I guess I've forgotten how not strong the sparklers of Shinsei are these days.
It took about a minute in the end, so it's still not as far from Ten Frog as I'd like.
The aroma is pear and slightly milky, which is common in nigori sake.
There's also a hint of oiliness from the low-polished sake, though it's only faintly noticeable from the sleet.
The taste is rather similar to Niruban-no-Kame, with a slightly complex umami flavor and a little bit of Shinmasa-like sweet and sourness, making it refreshing yet drinkable and a bit special.
In simple terms, you could say that it's a tenkago (heavenly frog) with a slightly more profound flavor, but I personally prefer the grape-like aroma of a fresh frog.
Kame Spark is quite tasty for a low-polished sake, but for a low-polished sake.
Tori Neko Frog also uses a special process, but the unique taste created by each process is the reason for its popularity, whereas the technique used for Kame is important to the brewer, but still not to the drinker.
Well, that's not to say it's not tasty, but if you're not a fan, I'd recommend Amanagashi.
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