sake made without added alcohol or sugar
In the mouth, it has the plump sweetness and umami of Junmai-type wines, with a slight acidity. The aroma leaves a slightly fruity impression.
The lingering aftertaste is short and fades away quickly at the end.
A slight bitterness lingers at the end.
Collage Junmai
Rich, a little dry, with a little acidity.
You can also taste the umami
Collage Hachitan Nishiki Junmai Ginjo
Very floral, fruity and sweet. Long lasting strong aroma
Ethyl caproate type?
I was served this by s.y. at sakesp.
It seems to be aged 15 years at room temperature.
The color is quite dark, but it is not a sweet type.
It has a savory aroma and a strong flavor.
It tastes good hot.
Sake from Tottori Prefecture, made from rice called Gohyakumangoku.
It has a dry, light taste, with a strong mature aroma.
The sweetness finally comes out when the temperature is warmed up to about 60℃. It has a mild taste on the tongue.