ukiukinatumikan
This sake is made from freshly squeezed, unfiltered, unfiltered, unpasteurized sake that has been fire-aged only once after bottling and then stored at low temperature for six months. It has a dry taste that comes at first, followed by the umami of rice. The final taste is very sharp, and unlike the fresh mouthfeel of the nama sake, it has a calming effect on the palate.
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