Y.Tokushige
Sogen is very precious now!
When you put it in your mouth, you will be hit with a strong umami astringency and sweetness. It is rich, but the aftertaste is not too heavy but rather refreshing, perhaps because the umami has matured and rounded out.
When paired with the sticky red meat of bigeye tuna, it is a good combination with the umami that is not overpowered by the stickiness!
Sake rice: 100% Hachitan-Nishiki produced in Hiroshima Prefecture
Rice polishing ratio→55
Alcohol content→17%.
Sake meter degree→+3
Acidity → 1.6
Amino acidity → 1.8
Yeast → Kanazawa yeast
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