flos_lingua_est
When I asked for a recommendation for a sweet and sour tasting sake, this was the one that was introduced to me. I also like many sakes from Kanagawa such as Matsumidori and Zanzou Horai, and I like hard water brewing, so my decision was made immediately.
As the title says, it is made with Rinko Acid 77 yeast, which is said to produce a lot of malic acid. Hirasen also often brews with this yeast.
I am ashamed to admit that until now I did not really know what malic acid tasted like, but I think I actually quite like it.
I've always said I wasn't good at pineapple or apple-like sake, but I guess I liked apples... I'm not sure anymore... I guess I still have a lot to learn lol
I was surprised when the cork blew out the moment I opened it. That doesn't mean it's shrieky, but it's very tasty, especially on the first day, with a subtle petite mouthfeel, similar in taste to about the second day of abe...
The minerality is one of the strong points of this sake, and the way the "hardness unravels," as the manager put it, is brilliant. The bitterness is also very natural as it is almost astringent. If you are looking for a sweet and sour type of sake, this is a must try!
Japanese>English