The handwritten label mysteriously states that it was made in H32.
Upon closer inspection, it seems to have been brewed by a local sake bar.
Omachi rice, 70%, 17.6
It has the feeling of dead omachi, like an old sake.
The taste is similar to Sanin sake, with the sweetness and acidity of Omachi showing through.
Too bad I still can't post this app photo.
Pure? I thought so, but it seems to be a junmai sake made from rice outside of the same category.
It has a spiciness and umami that is typical of Sanin sake.
This is well dead lol.
It's not so much spicy as it wears off absurdly fast. The sweetness doesn't linger at all.
It doesn't go with sweet snacks, but it goes with fatty foods. It is as severe as ○ with almonds and △ with walnuts.
Even in the same San-in region, it has a completely different character from Yamane Sake Brewery, where the nuance of umami wrapped in acidity is easy to understand.
But you can tell they are siblings.
In short, it is a good choice for a snack.
Yes, it goes well with a large cup of yakisoba noodles with mayo and chili pepper. Dangerous lol.
Even when heated, it doesn't lose to the acidity. It has elegance.
Cup sake brewed in cedar barrels. The water color is slightly golden.
There is no hint of cedar in the nose, but it is faint on the palate... Aroma of cedar?
The taste is good. First there is acidity, then white grape aroma.
It is gradually rich in flavor, and the final taste is bitter and cuts off quickly to set the meal on its feet.