ことり
It is a junmai sake that is slowly fermented at low temperatures during the harsh winter season, which is the most suitable time for sake brewing.
It has a slightly classical caramel-like flavor, soft on the palate with a hint of sweetness that gives the impression of a medium-bodied sake. The nose has a slightly tamari soy sauce flavor. It is a crisp sake with the full flavor and richness of rice spreading in the mouth, accented by an astringent taste. It went well with the umami of mushroom tempura.
We were recommended to warm it up to 40-50°C, so we warmed half of it up. The sense of maturity was lessened and the sweetness became more pronounced, making it softer and smoother on the palate and down the throat. It went well with the sweet and spicy cooked chicken, and was very easy to enjoy.
Ingredients: rice, rice malt
Rice: 100% domestic rice
Rice polishing ratio: 65
Alcohol content: 15
Sake meter: +4
Acidity: 1.8
Amino acidity: 1.6
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