Please Help Japan

Umenishiki 海錦 

This is one from my monthly sake club and so is from the Japan Slow Food 2009 entries.

It's a genshu which means it's an undiluted sake this gives it a slightly higher alcohol level, in this case 16.9% (most sakes are around 14-15% I guess).

It's made with Rice and Kouji only (no added alcohol) and the rice is polished down to 55% (according to the bottle, 60% according to my monthly club notes) off it's original size (the more polished it is the better quality sake).

It's Nihonshudo 日本酒度 (sake density value) is 0.0 (0.5 according to the club notes). This is a level of the sweetness of a sake, from dry (-ve) to sweet (+ve), so smack bang in the middle for this one, although I found it a little dry.

The Sando (酸度) or acidity level is 2.0.

The sake is clear witha subtle yellow tint and smells subtly of alcohol (not too overbearing).

It has a dry taste with an odd bitterness at the back of the throat, like a bitter apple peel or something - but without the apple flavour - if that makes sense.

It really dries out the mouth and leaves it feeling cloying and sticky.

I initially had it at room temperature so I try it chilled aswell.

Much better chilled. The bitterness in the throat is still there but more subtle, however I still found it off putting.

To be honest, I was a bit disappointed with this one.
Perhaps it would go better with food?

After drinking a few glasses I found it had a weird sensation as your mouth feels kind of empty afterwards. It leaves you wanting to drink more, but not because it tastes so great, but because it feels like you haven't actually drunk anything.
An odd one.

24 Drinkers Online - Cheers!