It was slightly effervescent and refreshingly dry. More and more sakes are being made with summer in mind, and I appreciate the efforts of those involved.
I later learned that SG comes from the word [figure]. It is 17% alcohol, but according to my partner, it is a gorgeous yet refreshing sake that goes well with Western-style dishes.
With a slight bitterness, this sake had what I perceived to be a strong flavor. It was not overpowered by the accidental dumplings (soy sauce and hot sauce) and other strong tasting snacks.
For some reason, I picked up a bottle of aged sake that was more than five years old. It had a brownish color that was hard to believe it was sake. It had a deep flavor with no lingering aftertaste.
I initially detected a slight sweetness, but as I drank it, it had a rather clean and tasty taste. It had 16.5 degrees of alcohol, but I can't seem to tell the difference (yet) from 15 degrees.
It has a refreshing aftertaste and is so mild that it is hard to believe that it has 17% alcohol content, making it a sake that goes well with a variety of tsumami.
It was a mild sake, more than dry. Tempura of cod sprouts we found, which we had been wondering if they were ready yet because of the cold weather, went very well with rock salt.
I also felt that it was light and rather refreshing. My perception of muddy sake has changed in the past, but now it has completely changed. It was a sake that made me realize that only sake can go with the grilled tuna ara that I happened to have.