相酒相愛
Bizen Omachi 100%, Polishing ratio 50%, Yamagata yeast
Ikegami Origarami
On the first day of opening the bottle, it does not open. The impression is that it is hard. As it warms up, it becomes bubbly and soft like porridge, with the rounded acidity of a traditional yeast.
On the second day, the hardness of the previous day eases. It has a freshness more like a grape than a grape. There is not much sweetness, but the taste of rice, astringency and acidity stand out first, and the aftertaste of astringency and acidity lasts long.
Will it open up more if I let it sit for a week? I recommend heating it up. It's been a while since I've had an unpretentious rice sake.
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