うえまん
Nippon Izumi, which I often pick up. This time it was nigori sake.
The mouthfeel is clean, and the 17-18% alcohol content is not noticeable.
The fresh sweetness quickly disappears.
The sake is nigorizake, which is made by scooping a little bit of junmai ginjo mash directly from the tank with a ladle and carefully straining it through a colander, sparing no time or effort.
I also try it on the rocks. This one is much easier.
It took me less than two hours to finish it.
#Polishing 60
#Alcohol 17-18
# brewing water is Nagara River subsoil water from our own well
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