こまっちゃん
The second bottle at my favorite restaurant. This time it was a daiginjo, a sake made by adding homemade single distillation shochu to the unrefined sake and aging it for more than two years.
To be honest, the aroma was not very impressive, but when you put it in your mouth, you will be surprised to find that it has a clean mouthfeel with no unpleasant taste at all. It is a delicious sake that goes down smoothly. It is a very good sake.
The flavor of this sake was further brought out by the combination with the shiso wrapped tempura of the Akinatai fish. I was blissfully happy to be allowed to drink good sake. 😍😍
Ingredients] Rice, rice malt Single distillation shochu
Rice】100% Yamadanishiki from Hyogo Prefecture is used.
Polishing ratio] 30%.
Alcohol content] 16 degrees
Store] Nishiki and Gin
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