In a word, it is stinky and peculiar.
Uwazumi has a smell like white moldy cheese, and when mixed with nigori, the mellow and indescribable smell is surely addictive!
The taste is a bit confusing. Is it good water, so to speak? It goes into the mouth like water, and disappears with a faintly fruity and brewed taste. What was that? and take another sip. It seems to go well with sea bream.
A little sweet at first, but the balance between the robust mellowness and the slightly brewed sourness and spiciness is so good that you can't help but drink it.
At first, the mouthfeel is heavy and a little oily. Then a refreshing sourness comes in, and the taste quickly disappears. It refreshes the palate and is certainly good as a food sake.
It must have been very difficult to make sake in Okinawa, where rice does not grow and it is very hot and there is little fresh water, making it unsuitable for sake production.
Heavy, spicy, slightly sweet and refreshing.
I think sake is interesting because it is the opposite of fruity, and this kind of sake is still available today.
The aroma is full of a sense of having been brewed, and the taste starts with a heavy flavor and ends with a dry taste, which makes you want to drink it again!
It is rich, a little oily and brewed with a bit of heaviness at first, with a refreshing dry finish. It is not sharp, but it has a stable feel that could go well on the rocks.