Sake My Life
The overall aroma is subdued, with a lactic acidity and gentle ginjo aroma.
The taste has a sharp and dry finish. There is a slight gasiness that can be felt on the tip of the tongue, and while bitterness dominates, there is also a gentle sweetness that leads to a sharpness. It also has an element of acidity, which can be felt more strongly when the temperature rises a little.
What is a "fresh" finish?
Freshness? Freshness? All of these are soft and fluffy, but we have to rely on our own subjective judgment. But does this dry, lingering sweetness felt in the back of the throat feel fresh? (similar to the way you feel the sweetness in the aftertaste when you eat a sea squirt)
There are various theories about the roots of Watabune No. 2 (short stick ferry), but it is also fun to drink it while thinking about them.
Shin Gin milled rice is also often heard of these days. I am aware that it is Satake's original form of polished rice, but I wonder if Shin Nakano is also doing some kind of original form of polished rice?
It was an interesting bottle of sake because it could be made with only these two elements.
Please try it.
Japanese>English