Hori
I received the San-do no Kago Shi-no-shozo.
I love San-do, but this is the first sake made with rice other than Yamadanishiki.
When the bottle was opened, it was very energetic and leaked gas, just like San-do. When poured into a glass, it was slightly carbonated with bubbles and looked no different from the usual Yamada-Nishiki Ninonbrew.
However, the aroma was different. Sansho always has a fruity aroma, but Kako, as its name suggests, had a gorgeous aroma that took it to the next level. On the day when Kako was steamed at the brewery, the whole town could smell the aromatic rice.
Like the aroma, the taste was one tone more gorgeous than that of Yamadanishiki, and the acidity was a little less pronounced and the sweetness more pronounced.
This is subjective, but if Yamadanishiki has a refreshing grape-like nuance, Kako gives the impression of more mellow peach and berry fruits.
This sake is clearly different from Yamada-Nishiki, although it falls within the category of its local characteristics.
Personally, I think Yamadanishiki Ninonunomai is top class in terms of satisfaction/price, but if Kako's Ninonunomai was possible, it would have become a regular sake in my house, just like Yamadanishiki Ninonunomai.
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