Hori
Kamo Nishiki's cargo tag sake. The rice used for this sake is "Tansokutatsubune".
I have never heard of this variety before, but when I looked it up, I found that it is the offspring of Omachi, the parent variety of Yamada-Nishiki. I am not familiar with sake rice, but I have heard of Omachi and Yamada-Nishiki.
The taste is fruity and juicy. The taste is fruity and juicy, right in the middle of the mellow sweet sake that I have personally tasted. The texture is light yellow and slightly thickened. If you look closely, you can see fine bubbles. The fresh, fruity aroma, like that of nama-zake, is refreshing, and the taste is light with a strong sweetness and acidity.
I first encountered Kamo Nishiki about 15 years ago. It was when I was living in Niigata due to a job transfer. At the time, I had the image of a light, dry, Niigata-style food sake. I remember hearing that it was a regular sake of my colleague's father who lived in Kamo. Do you still make locally produced sake in addition to the sake made from the same rice?
It seems that there are many variations of the rice used for the sake, so this is a brand that I would like to pursue.
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