Takijiman滝水流 無濾過生酒
たけさん
#Drinking at home
The filtered hi-ire sake I drank the other day was uniquely delicious, so I decided to try the unfiltered nama-shu.
It has a slightly rough texture on the tongue, perhaps because it is unfiltered, and has a freshness that is typical of nama-zake, with a stronger umami than the filtered hi-ire.
However, the spiciness came later, perhaps pushed by the umami, so it tasted like it could have been anything else.
Of course, it is a well-made food sake, but it doesn't have the same Takisuiryu flavor as the filtered-hikkaikake style.
It is delicious, though.
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