Kab
This is a representative brand of the leading sake brewer in the local sake world, Sajibarikazuru.
Start with a temperature somewhere between room temperature and chilled.
It has almost no aroma (just a slight rice smoothie-like aroma).
When you drink it, the spiciness of the alcohol comes first, followed by a slight umami of the rice, and then it gradually lifts up. The closer it is to room temperature, the more umami it tastes and the more crisp it is during the meal. It should not be cooled too much.
There is almost no sourness or bitterness.
Warmed. At 40℃, the aroma is more blurred than at room temperature, but at 45℃, the sharpness improves.
I'm not sure whether I prefer it at room temperature or 45°C, but my personal preference would be 45°C.
The vocabulary is not very clear, but it is a very typical sake. It is refined and has little bitterness, so it doesn't feel old. It is suitable for room temperature, medium temperature heating, or as a regular sake.
There are so many good sake available these days that it is hard to choose this one, but it has a great flavor and sharpness, and I think it has a high level of perfection.
Japanese>English
ポンちゃん
Good morning, Kab!
I tasted this sake at a tasting the other day and thought it would be good as an everyday food sake😊I thought it would be more difficult to drink, but it's so refreshing and easy to drink! I was reassured by your review 🙏.
Japanese>English
Kab
Hi Pon, ☀️
Thanks for your comment.
As I said, Niigata's sake technology is indeed very good. Sometimes I want to go back to the standard 😆 especially with fish and vegetables 🐟🍅😄.
Japanese>English