こまっちゃん
Now the S-type. Yeast? Acid? Similar aroma, but this one is more distinct.
The mouthfeel has a light, slightly pungent taste, and it is thicker and more acidic than the S-type. It makes you wonder if this is what sake tastes like when it is refined. It makes you think, "This is what sake tastes like when it is polished up. It reminded me of the Otters' "Beyond the Otters" (20% polished to 23%) that I drank a long time ago.
I paired it with a chicken in a pickled dish. The combination of the nanban and the acidity of the shinsei brought out the best of both. Maybe this type of wine goes well with foods that have a sour taste.
Rice used: 100% Akita-grown rice
Polishing ratio: 50% for koji rice, 55% for kake rice
Yeast used: Kyokai No. 6
Alcohol content】13度
Pickled chicken
Wine and Sake Takeda
Wine shop】Wine and local sake Takeda
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