no9875
Today we were going to compare muddled sake. I've never had much nigorizake before, but I thought I'd give it a try since a lot of places are serving it this season.
It was closed with a lid with a hole for venting, but the carbonation (fermentation power) was so great that when I twisted the lid, it almost overflowed. Amazing! It's Japanese champagne! It's Japanese champagne!
After pouring it in, the carbonation was strong and it didn't feel like sake, but after letting it sit for a while, it felt like a mature amazake.
It's mildly sweet and has a strong flavor that goes well with salty dishes. I think it would be good with steak.
If it's like amazake, I thought it would taste good warmed up, so I tried heating it up in the microwave, but while it was definitely amazake, it was too alcoholic for me. I learned my lesson.
Japanese>English