Sake My Life
Hatsuzumi Dewa no Sato - Junmai-shu
Tohoku Meikozo Sakata City, Yamagata Prefecture
(Purchased at Oban)
The aroma is mild, almost scentless.
Smooth texture on the tongue felt in the intro. Then, the chirpy acidity felt on both sides of the tongue. I think I understand the difference between malic acid and lactic acid here. While malic acid is sharp and piercing, the acidity from lactic acid is plump and full. The strong acidity gives the wine a sharpness and a fuller flavor. The sharpness also leaves a bitter taste, so there may be differences in likes and dislikes here.
It was a shocking bottle that made me feel like I could finally understand the powerful taste of a strong sake made from lactic acid bacteria, which is only possible when it is drunk at temperatures between 15 and 20 degrees Celsius (hiya or room temperature).
Considering the awareness of the makishimo that I could not feel with Daishichi, it may be that I personally am a first grandchild of a makishimo.
Please try it.
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