I could feel the acidity that can only be found in a sake made from the traditional sake yeast.
I wondered if the use of Yamada-Nishiki was also responsible for the acidity and the smoothness of the sake.
With steamed brat. It was too easy to drink. When I told him that, he told me that everything is bad for you, and when I thought about it seriously, I thought that he was right.
One sip made all the difference. This was one of those drinks that even my tongue, which does not appreciate this taste, felt the flavor in a different direction than the easy drinking sake I drink on a daily basis. When I drank it when I was drunk, I felt as if it had the flavor of muscat, personally. I wanted to get drunk more!