やす
Dragon power, I've been drinking for a long time 🐉.
When I first started drinking sake, I used to buy the standard sake, Namaho Tokubetsu Junmai (Hi-iri) at the local supermarket and drink it heated up without really understanding what it was 😆.
This time it was an active nigori. I was very curious to order this type of sake with activation.
At the entrance, there is a dry acid aroma that seems to penetrate from the back of the sweet aroma of koji.
In the mouth, the dry acidity that comes to the fore comes out firmly, and together with the slight carbonation, it wraps the sweetness of the rice and finishes dry and neatly.
It is interesting, I think this is the first nigori that is this dry. Naturally, it is already "that sake" at this stage - delicious 🍶.
This combination of sweetness of rice malt and dry sharpness seems to go well with most foods, substituting sake for "white rice".
Japanese>English