SALON
I've been enjoying Tsuchida for the past few days. This is a natural brewery that does not use any yeast or lactic acid. They use rice with a milling ratio of 90%. Furthermore, it was a sake that I was too curious about: it was a native-production sake, and it was fire-hardened at room temperature. There is not much of an upfront aroma, and the taste is matte, heavy, and acidic. Powerful. The next day it seemed a little rounder, and I'd like to try it at room temperature a week later and warmed next time.
Compared to the rice and agave, the sweetness and acidity were both wild.
Japanese>English