I have had this sake several times. I wondered how to describe this sourness, and when I looked at the keywords of Sake-no-wa, I found "yogurt," which made sense! I was convinced. The sourness tastes like lactic acid bacteria.
I asked for a sweet sake and they recommended it. Kijo-zake is a sake made with sake instead of brewing water.
It was a thick amber color and definitely sweet. It had an aroma and sweetness like Shaoxing sake.
It was dry right after opening, but when I put it in the fridge and drank it again after 3.4 days, it felt mellow and sweet and I liked it at once.
According to the chat GPT, the oxidation may have softened the sharpness of the dry taste.
I guess this is one way to enjoy it!
It is said to be a collaboration between Otaru's only sake brewery, Tanaka Shuzo, and the ryokan Ginrinso. I got it at the Sapporo Snow Festival venue.
The aroma is high and refreshing.
I bought a bottle of Bikkengen at Masuichi-Ichimura Sake Brewery in Obuse, and it was delicious, so I bought this one this time.
Both bottles are very cool.
The bottles are very cool.
I'm still getting used to dry sake, but the Kohzan is delicious. It went well with sashimi.