It was a true 'this is 'bad' sake among friends. Of course, be careful not to drink too much, it was a refreshingly dry and refreshingly dry post-sweat meal sake, and far exceeded my usual amount.
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.