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A liquor store near me was selling a new variety for a limited time.
It's a fully fermented sake with an alcohol content of 18 degrees, and I thought it would be hard to look at, but it's quite sharp.
The viscosity is high for such a sharp sake, and the color is a ginger ale class of Canada Dry, mountain ash color.
The aroma of the rice is tangy and rich. In addition, a fine alcoholic sensation spreads afterwards with a crisp, sharp finish and little lingering.
Overall, it was dry and had a strong alcohol feeling.
I returned it to room temperature and tried it again, but the aroma and the spread of the alcohol in the mouth became even more intense, so it is a sake that can be enjoyed at room temperature. By the way, the shop recommends serving it cold or warm.
We tried it with red tuna this time, but it seems to go well with white fish sashimi with lots of fat in the winter time.
They use Tamasae, a brewing rice with a reputation for dryness famous in Shiga, and the standard Masumi yeast (Association No. 7).
Raw material:Rice:Tamasakae
Yeast used: JSA No.7
Rice Polishing Ratio:70
Sake meter:+14.3
Other: Raw, unpasteurized, new sake (January)
Tasting temperature: 9.8°C, 13.8°C
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