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Sake Rankings by Flavor Tag
Introducing sake brands with the strongest impression of "Astringent" flavor, ranked by the strength of the impression.# 71
2.91 pt.
The freshness of the unfiltered, unpasteurized sake harmonizes with the rich umami flavor, expanding the depth of the taste!
Japanese>English
The first Okushika was made in H29BY. At room temperature, it has a mildly matured taste with a strong acidity.
When heated, it has a mild burnt taste and a strong sharpness with acidity.
Japanese>English
The second sake is a sake that has been laid to rest for three years. Okushika.
Oily food goes well with it, but it is also quite hard-boiled with a sense of danger at 18 degrees alcohol.
It is delicious, though. It goes especially well with fried foods and strong meals.
Try it with shimarakko tempura.
Rice used: Yamadanishiki
Rice polishing ratio 60
Alcohol content 18
Japanese>English
# 72
2.91 pt.
# 73
2.91 pt.
# 74
2.91 pt.
# 75
2.90 pt.
# 76
2.90 pt.
# 77
2.90 pt.
# 78
2.90 pt.
# 79
2.89 pt.
# 80
2.89 pt.
