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Higashitsuru is rapidly gaining popularity among my customers. This is a traditional sake made from the traditional sake yeast. The name "Namahashimoto" usually tends to give the impression of a classic sake, but what about this one?
When opened, it is a bit vigorous and you can feel a bit of a tangy carbonation. The taste is quite refreshing, with a banana or pear nuance without much acidity. It is not too sweet, so it is easy to enjoy.
At room temperature, it tastes a little like melon and is very tasty. It has a bit of a "sake yeast" character, but it is fruity and easy to drink. I wonder if it goes well with steak or heavy dishes. It was a delicious sake.
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