Sake My Life
The aroma is fruity but mild. Slight lactic acidity may be due to turbidity.
On the palate, acidity and some bitterness come to the surface, and the sweetness is nicely settled.
The sweetness is nicely settled. A little alcohol is felt in the aftertaste. The acidity and bitterness create a sharpness, which is not so much sharpness as a sense of gradually fading away.
The gaseous sensation is certainly unique to nigori, but it is not that strong, and is common even among fire-aged wines.
The bitterness becomes more pronounced as the sipping progresses. It is probably best suited as a food sake. The crispness and hardness (roughness) of Gohyakumangoku is rounded out by being nigorizumi, and I think it is a sake with the best of both worlds.
It is said that a year when the rice melts is called "Sazanami" and a year when the rice does not melt well is called "Aranami. I think last year was "Sazanami" as well. It is good that the rice melts, but I would like to try the Aranami as well.
Please try it.
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