It is sweet, but not unpleasantly so. I would rather drink it by itself than with a meal.
It was supposed to be a comparison, but I couldn't tell which was which.
It has a delicious taste with just the right amount of sweetness and spiciness. I like the taste both when drunk on its own and with a meal. It is refreshing and delicious.
The last sake of the day is a fruity, tropical, white wine-like sake.
The waiter tells us that the reason it is so sweet is due to a special yeast.
It seems to be "LED Dream Yeast 3826 Type2," a yeast used only in Tokushima, which prides itself on inventing the blue light-emitting diode.
So that's why LED is in the name.
I left the restaurant after enjoying its sweetness and juiciness, chilled to a crisp. Recommendation.
Alcohol content 15%.
Rice used: 100% Awaichiba Yamadanishiki
Polishing ratio 58
Ingredients: Rice (Tokushima Prefecture), Rice malt (Tokushima Prefecture)
Finally we get to Miyazaki Prefecture's sake.
I'll try this one hot.
It seems to be a full-bodied sake with the flavor of rice.
It seems to go well with mizutaki and nabe (hot pot).
For my taste, it's good when it's hot because it goes in easily.
As it cools down, the lingering miscellaneous taste comes out a little.
Rice used: Prefectural rice
Alcohol content: 15.5
Rice polishing ratio: 60
I drank Kagoshima sake in Yokohama!
Ordered while assuming the imo shochu feeling.
When I put it in my mouth, what was it? Isn't it a gorgeous sake at all?
It is a delicious fine quality sake, though it is a little mellow in the aftertaste of drinking. Kagoshima is not to be underestimated.
I heard that the Junmai Daiginjo is even more refined, so I would like to drink it sometime soon.
Ingredients: Rice (domestic), Rice malt (domestic)
Polishing ratio 50%.
Rice used: 100% domestic rice
Alcohol content 15