Chizu
Rice polishing ratio 60%.
Alcohol content: 16 to 17 degrees
This year again, I was grateful to be able to enjoy sake that was pressed on the morning of Risshun.
It smells somewhat like a wooden vat. It's a little bittersweet, a little spicy, and a little sour.
This was the first time I learned about "Risshun Asa-Shibori", and I've been drinking it every year for about ten years now.
The first year I drank it was excellent, but this year's is still young, so I'll let it sit for a few days with the bottle still open.
Japanese>English
Chizu
It's been two days since I opened the bottle.
Fresh out of the fridge, it's more rounded with the corners removed, which I like better than freshly opened. I tried it warmed up and lukewarmed, and both were quite spicy.
I'll leave some in the fridge and let it sit for a bit longer!
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