Kumakichi
Kawagoe-grown "Sakemusashi" rice is polished to 60% and aged for over six months.
The sake has been aged for another six months since it was first sold, so how does it taste after being aged for a year?
I can hardly feel the aroma, but it is creamy with a hint of sweetness, mild acidity, and umami.
It's a big drinker, so it would be great heated! I tried it at around 60 degrees Celsius, and bingo!
The aroma, flavor, and acidity became even more mellow, and I enjoyed the sensation of melting.
Rice polishing ratio: 60% (100% Bushu Sake Musashi is used)
Alcohol content: 17%.
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