jian
Niigata's sake is usually light, dry, and Gohyakumangoku, but I purchased this sake at a local liquor store in search of a sake that is not one of the majors such as Kubota or Hakkaizan. This sake is from Sado Island, and the rice used is Gohyakumangoku.
The label states that it is "centrifugally separated. Centrifugal separation is the best technique currently available to prevent deterioration and oxidation by eliminating all stress from the sake, rather than the usual process of pressing the mash. Furthermore, the centrifuged sake is immediately "bottled," "heated in a bottle," and "stored in a bottle. The harmony of sharpness and softness results in a "new sake" that retains its freshness as it is squeezed.
While low-alcohol sake is popular these days, this sake has a strong 16% alcohol content and is very pleasant to drink. It also has a nice mouthfeel.
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