baya
It was explained to me that it was brewed with white malted rice and had a strong acidity, but when served cold, I wondered if a little vinegar had been added. When served cold, the acidity was so strong that it made us wonder if a little vinegar had been added.
Although there was a sweet umami taste in the aftertaste, the overall taste was like that of a refreshing yet rich white wine.
I have had several sake made with white malted rice, and I had the sense that it had a strong acidity, but this is a different level of specialness!
This is a different level of specialness, and this is a good thing, as expected from the main Niida brewery!
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