じゅんさん
The last sake is something of a rarity, Furozumi's Soma no Tengu.
It has a fruity mouthfeel with a hint of raw sake, but the rest of the sake has a slightly bitter taste, but it's not that bad. It has a little bit of a handmade feel to it.
The description says that the moromi was fermented slowly over a long period of time and gently pressed in a wooden vat. The "tenbin shibori" method is said to be one of the few remaining in the country. After that, all the sake is bottled in its raw state and stored in an ice-temperature refrigerator.
The description says it all. If you see it, try it. It has a cloudy taste and is quite impressive.
Rice used: 100% Yamadanishiki produced in Shiga Prefecture
Rice polishing ratio 59
Alcohol content 17%.
Sake degree +3
Acidity 1.8
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