Hori
December 1st. On this day, with only one month left in this year, I opened a bottle of Snowman.
With this bottle, the winter of my sake drinking season has begun. Basically, I always drink sake in the order of purchase, but in order to enjoy the new sake season in real time, I skipped opening about 10 bottles.
When I twist the screw cap with a hole in it, bubbles come up as expected. It is not so much that it spills over, but it is lively enough to make you a little impatient. This was not the case with last season's Snowball, so I wonder if this is a change due to the fact that all the yeast has been used as the yeast yeast yeast.
First, let's take a sip of the top clear. It has a light taste with a sourness typical of Sengoku. It is not a sharp-angled sourness like Kabutomushi, but a rounded and soft sourness like the body of a snowman.
When mixed with lees, complex flavors such as sweetness, umami, and bitterness mingle together, and this is the taste of a snowman. The production process has changed from last season, and I tried to sense the difference, but I could not. Of course, they may not be exactly the same, but the fact that they can be recognized as the same despite the difference in the manufacturing process shows the high level of technical skill.
I have already purchased another bottle, but it seems that two bottles are already not enough.
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