FUJIYAMA
Today we compared the six basic types of sake that are available at Naotora, as shown in the photo. Naotora also has one made with the sake rice I posted earlier.
When I poured it, only the ARAHABASHIRI had fizzy bubbles on the glass.
The aroma was not very fragrant right through to the whole.
The raw sake had a rounded texture on the tongue after the first sip, followed by a raw tingling sensation and a raw bitter taste that lingered. After that, the taste of grapes remains.
The unfiltered nama-shu has a dense texture on the tongue with a hint of sourness that lingers after the first sip.
The arabashiri has a fizzy, tingling sensation that fills the mouth as you take a sip. The acidity remains, but it is more refreshing than the unfiltered, unpasteurized sake.
The Besatsurae has a tingling sensation with a ginjo feel when you take a sip. However, it is not very ginjo ginjo.
Bangai has a stronger acidity than Bessatsurae.
Junmai Daiginjo seemed more ginjo-like.
I couldn't tell which sake was better today.
It took me a long time to drink it because I had to drink the undiluted sake after the undiluted sake, pour it into a glass, and keep track of it as I drank it. Also, I got drunk and the taste changed from before to after.
But it was interesting to compare Naotora ❤️.
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