Sweet!
Like syrup.
The alcohol content is low at 8 degrees, so it is good for sake beginners.
But what to serve with it?
I think it is suitable for aperitifs. It also has a sourness, so it would be good with chocolate.
100% Asahi rice grown without pesticides in Shiga Prefecture.
It has a soft umami flavor and moderate acidity, making it suitable for both Japanese and Western palates.
Nagasaki edible rice, Nikomaru, is used.
Fresh and fruity on the palate, with a slight bitterness afterward.
It has no strong acidity and can be served as a mealtime sake.
The cork is glass and the appearance is classy and exciting. At first sip, I was surprised at how beautiful the sake was! I was surprised!
I could feel the umami of rice afterward.
It tastes like wine, but it tastes like sake. Above all, I was impressed by the lack of miscellaneous flavors and the truly beautiful sake.
It was shocking!
This sake was created with the image of Tanabata Festival. It has a fruity and fresh taste. The aroma and taste of rice can also be fully appreciated. Slightly bitter aftertaste. It went well with fruit cream cheese.
Sake made from purple-black rice. I had it warmed. At first, the sweet and sour taste is surprising, but slowly you can taste the rice and it becomes addictive. I think it would be great with fig or persimmon crumb cheese!
By the way, this sake brewery is headed by a female toji who graduated from the brewing department of Tokyo University of Agriculture. Yes, it tastes like something a woman would like.
When you put it in your mouth, a gorgeous aroma escapes your nose. Is it a ripe melon-like aroma?
You can taste the umami of the rice.
The aftertaste is bitter and sharp, with an addictive flavor.