かっしー
The popular future sake III. I was surprised to find a bottle left at the liquor store, so I bought it.
It is the third in the "Future-proof Sake" series, based on the "Mizuhashi" method of making high-temperature sake with a "Mizuhata" sake mother, and made by adding old sake that has been aged more than 10 years (1) "Hinotori" rice shochu stored in oak barrels for more than 10 years and (2) "Takacho" old sake that has been aged more than 10 years).
First, the bubbling sound when the bottle is opened confirms that it is full of gas. The aroma is a little red winey with a strong smell of oak barrels. The taste is complex and difficult to describe, but first there is a distilled sake taste on the tongue, followed by the sweetness of sake and Kaze no Mori, and then a pleasant distilled sake aroma that passes through the nose. It is a taste that cannot be easily described, but it is definitely a taste that you will get hooked on. According to the information from the brewery, it can be aged for a long time, so you can enjoy it for a long time.
Sake Mother: "Jar-brewed" "Trio of overlapping time" Sake Brewer
Sake Mother: "Mizuhata" brewed in a jar
Rice shochu: "Hi-no-Tori" aged in oak barrels
Sake: "Takacho" aged for more than 10 years
Ingredients: Rice (domestic), rice malt (domestic), Sake (domestic) rice shochu
Koji rice, Kake rice: Using dewy leaf wind produced in Nara prefecture, Mikazoe-mura
Alcohol content: 19
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