Aroma (less-more): ★★★★☆
Complexity/Body (light-full):★★★★★
Sweetness (sweet-dry):★☆☆☆☆
Texture (soft-hard):★★★★★
After-flavor (short-long):★★★★☆
Finish/Kire (short-long):★★★☆☆
 
 
Brewery: Tamaasahi Shuzo
Prefecture: Toyama
Catergory: Junmai 
Sub: Shubo shibori, Namagenshu
Rice: Local Rice
Polishing ratio: 60%
SMV: -55
Yeast: Tulip Flower Yeast
Alcohol: 12%
Amino: N/A
Acidity: 8.0
Filtered: Yes
Pasteurized: No
Adding Water: No
Fermentation Method: N/A
 
Tamaasahi shuzo has practiced to produce a precious and uniqe type of sake, shubo shibori.  It is essential and initial method for sake brewing.  Usually after carfting Shubo for sake, sake craft men move to bigger tank and water, steam rice and koji to volume up.  However, this sake is just bottled at shubo maiking period.
It is quite Juicy and Up grade of sake; Rich, Thick, Layered, Textured in mouthful.  As well as taste is like blended sake with Yogurt, Calpico, Koji, or Mizumoto.
Green salad with french dressing is the MUST TO PAIR.
 
It is NAMA SAKE, so please handle with care, especially temperture and light.