付喪神
Raw material rice: Tochigi no Hoshi
Rice polishing ratio: 50
Fermenter: T-ND/M310
Japanese sake degree: -3
Acidity: 1.6
Alcohol content: 16%.
A long time since I had a drink at home with my friends 🍶.
We had been talking about drinking this sake for a while, but never got around to it! I thought it would be perfect because the food was okonomiyaki, but as expected, there was no fizzy feeling when it was pulled this far. That was disappointing 😢.
The taste was thicker and tastier with the lees mixed in rather than the supernatant. The sweetness is the main taste, but there is a bitter astringent taste, and if the gasiness is added to it, it would be a refreshing taste 😋.
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