ODAcchi
This is the first sake that arrived in the first round of "Tsuketaro Sake Shop," where we get a hot sake DJ Tsuketaro's recommendation every month, along with a pairing recipe.
It's "Shizenshu Ikatashibori Nama" from Niida Honke, a sake brewery that uses naturally grown, pesticide-free rice to make their sake.
We wondered what kind of changes would occur in the taste if we aged the unpasteurized sake at room temperature for a year. This is a sake with an experimental aspect. There are also recipes for both regular and enthusiastically heated versions.
It has a pale yellowish color like a woman's flower. It makes a pleasant "pop" sound when you open the bottle.
It has a good balance of sweetness and sourness, with the piquancy still firmly intact.
When I tried two different ways of warming it, I was surprised to find that the temperature I was aiming for was the same, but the different processes gave it completely different flavors.
The regular recipe has a more pronounced sourness, while the Maniac recipe has a slightly mellower sweetness and sourness, and a gentler flavor that I could drink as much as I wanted. Personally, I prefer the regular recipe.
This sake is definitely best warmed up.
Details
Rice polishing ratio: 80%.
Alcohol content: 16%.
(See label indication)
Japanese>English
ゆかちん
Hi ODAcchi😊I also bought this yesterday to try warming it up. I was curious about the hot DJ dipped wax so I googled it 😆 There are so many different ways to make it heated ️.
Japanese>English
ODAcchi
Good evening, Yukachin-san 🌃 Kanzake is really deep. I'm very grateful for the pairing recipes enclosed with the sake recommendations in the "Tsuketaro Sake Shop".
Japanese>English