あんかけ
This special junmai sake is made from Hitogokochi, a sake rice produced in Nagano Prefecture, and matured in a snow chamber for about four months.
Nagano Prefecture is also famous for its rare sake rice called Kinmon-Nishiki.
This Uchiyama-no-shizuku is usually produced and consumed locally in Nagano Prefecture, so it seems to be a very hard-to-find sake. The other day I happened to buy it at a local antenna store where it was sold on a limited basis.
I haven't had a cup of nama-shu since I had a cup of Amano-no-do before, but I couldn't help but remember its unique fresh taste, so I had a taste!
First, I opened the bottle. The first aroma reminded me of sweet fruit. It has a ripe sweetness like melon. The freshness that can be felt even from the aroma is something that can only be achieved with nama-shu.
After enjoying the aroma, we put it in our mouths...well...the thickening that is only possible with unpasteurized sake spreads in our mouths...delicious!
The freshness of the sake and the fact that the alcohol content is not that high despite the fact that it is a pure sake is probably the secret to its drinkability.
After savoring the flavor in the mouth, slowly pouring it down the back of the throat, the deliciousness of the rice and moderate bitterness spread out. The refreshing aftertaste enhances the deliciousness of this sake. It is a good sake to drink with food, or to sip sake alone.
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