Shinshu Kireiひとごこち 純米酒 無濾過生原酒
たろけん
Today, we opened a bottle of this sake, which has recently become very hard to purchase.
It is an unfiltered, unfiltered, unblended sake made from Hitogokochi, one of our favorite rice varieties among Shinshu Kamerei sake.
I heated it up with a sake warmer that I just bought, and it was surprisingly delicious, showing the high potential of Shinshu Kamerei.
Basically, I think it is best to drink nama-shu cold, but in cold weather, warming it up brings out a different side of the sake and broadens the range of ways to enjoy it.
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