しゃちまるんるん
It is similar to sour or juice. In the mouth, there is no strong intoxication characteristic of sake, but a subtle sweetness. After that, there is a fruit-like sensation, and the sourness flows horizontally. A little bit of alcohol is felt around the throat.
This junmai sake is made from Yamada-Nishiki polished to 60% yield and finished with 14% alcohol. It is made with apple acid yeast No. 77, and I wonder if that is the reason for the mouthfeel and acidity. I pretend to understand.
After the second day, it is still the same, stellar acidity, very easy to drink! I think.
Goshi-Sama!
I bought it after the manager explained it to me.
I drink a cup of Niimasa in Akita, but here, too, I can feel similar fresh sake.
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