モリ
I've been comparing and contrasting Nichijozo's Musha Shugyo!
On the right is the first batch, Tanaka Rokugo (raw sake), and on the left is the second batch, Shichibondari (fire-retarded).
The left one is the second one, Shichibondari. (If you think about the gaseous feeling of the Moribari, it doesn't mean that there is no gaseous feeling from the beginning...?)
First of all, the raw sake tasted like a very thin apple juice. What was interesting was that the apple taste usually comes first, but in this case, the apple taste came out from the middle to the end.
The fire-roasted one was like a thinner version of Pokari? LOL!
It's hard to describe, but it didn't have much of a fruitiness to it. I just felt the sweetness and sourness in an elegant and understated way.
To be honest, it was too elegant for my taste.
However, it was a very beautiful sake without any unnecessary alcohol, bitterness, or miscellaneous flavors, and I felt that it was made with solid skills and attention to detail.
As a resident of Kyoto, I can't help but look forward to the start of sake brewing in Fushimi in earnest.
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