ODAcchi
Color: light yellowish
Scent: apple scent faintly
Taste: Light sweet and sour, then pungent and bitter. Or is it just the alcohol? and I feel like it disappears nicely, leaving a pleasant pungency.
Lately, I've been enjoying and loving the sake of raw sake 💕
[Details]
Alcohol content : 16%.
Sake degree : +4
Acidity : 2.4
Raw rice : Tamayo
Rice polishing ratio : 60%.
Yeast : No. 7 yeast
("OMI's Local Sake: HASHIMOTOYA" website)
[Addendum]
Monday, June 29, 2020
Two weeks after opening the bottle, I warmed up the remaining cup.
At around 50 degrees Celsius, the lemon-like acidity stands out clearly and has a tangy, piquant flavor.
When the temperature is lowered to about 40 degrees Celsius, the sourness is softened and the sweetness of the rice is more pronounced.
I still think I like it warmed up.
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