Kozaemon純米吟醸 備前雄町生もと仕込生
すずめ
This is the first time in a long time that a sake has been made using a traditional yeast mash.
The main flavors are the complex sourness and bitterness typical of the nascent yeast starter style, but the initial fruity aroma gives the sake a light, complex taste.
It may seem a bit of a waste, but when I warmed it up lukewarm, the sweetness also came out, and the acidity mellowed. It was also delicious served lukewarm this time of year.
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