付喪神
Raw material rice: Sakonishiki
Percentage of polished rice: 50%.
Fermenter: No additives
Japanese Sake Degree: -8
Acidity: 8.0
Alcohol content: 16%.
Purchased because of the 8.0 acidity.
It was originally intended to be made as Mukai Tenjoh Saika, but because normal lactic acid bacteria and alcohol-resistant lactic acid bacteria increased at the same time in the sake mother stage, yeast fermentation and lactic acid bacteria fermentation took place simultaneously, resulting in a very high acidity sake for a Japanese sake. The sake was named Saika Ara (Sakeru) because of the roughness of Saika.
It is truly a white wine😋, but when you roll it around in your mouth, you can taste the umami of the rice. My partner, who loves wine, says it is not wine....
I tried mixing it with soda. The beaker that came with the Kaze no Mori is now on its way 🤭 The best choice is 3 parts Saika Ara and 2 parts soda.
According to the liquor store, after opening the bottle, the acidity settles down and it mellows out.
I'm also looking forward to warming sake, but I don't think it will be as good as Hanaboe, somehow. I wonder if the sweetness will come out if it is warmed up?
Japanese>English
ジェイ&ノビィ
Good morning, Mr. Tsukemogami 😃.
Sake degree -8 and acidity 8 is a very interesting spec that makes me think of a white wine 🤗I like the idea of soda mixing.
Japanese>English
付喪神
Good evening, Jay & Nobby 🍶.
On the second day, I think the acidity has settled down and it's starting to sweeten up a bit 😋 I'm looking for a sweeter taste, so maybe a tonic split would be more to your liking. If you have a chance, please try it 😯.
Japanese>English