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.