山廃純米
The second stage of the sake I brought down from the altar was a Daigin from Kita-Akita, warmed to lukewarm. It was warmed up, so the acidity came out strongly (^_^; ), but I thought it was perfect for drinking as a mealtime sake. But I thought it was perfect for drinking as an in-between-dinner drink.
Polishing ratio = 50%.
Sake degree = (standard value) 1.0
Acidity = 1.3
(From the Kitashika website)
The recommendation is to drink it chilled, so next time I'd like to try it snow-cold. This time, I might have preferred not to heat it up.
3/7 I chilled it in the fridge and had a saké. The acidity has been reduced and the flavor has changed to one that you can drink forever. The taste is unquestionable only because it is Daigin. It was delicious chilled. _.) __(. _...)
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