Hori
We had a bottle of Imi no Black.
Low-polished rice is called "black rice" in sake brewing, and the name is fitting for this challenging sake made with very low-polished rice (80% milling ratio).
According to the label on the back, Black was made for the first time in 10 years. I was intrigued by the fact that it was not exactly how they wanted it to be.
Poured into a glass, it has a slightly yellowish appearance, neither completely clear nor cloudy, but rather a little hazy. The aroma has the usual Imi atmosphere. The first impression in the mouth is the same as usual, with sweetness as the main taste, but the bitterness and pungency that comes immediately after that are probably the miscellaneous tastes that only low-polished rice can give off. The aromatic graininess of brown rice gives a sense of the presence of the rice.
Drinking this wild and rugged sake, you will be reminded of how refined the sake you usually drink tastes. It was also a good opportunity for me to think about many things, such as the significance of refining in sake brewing.
The sake may not have been exactly what the brewery wanted, but it was a good experience for me personally.
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