“I enjoyed this one more than I normally enjoy sake with a creamy nut and umami flavor to it. The sake went okay with the tonkatsu I had with it even though the flavors from the sauce clashed with it a little.”
“Fairly dry, with an umami-forward finish. More creamy, with mushroom notes when chilled, with added roasted nut notes as it warms to room temperature. Good with grilled meats — an excellent match with some grilled bison!”
“Creamy & smooth mouthfeel (yet nicely dry), lots of umami notes while still chilled, and it goes down soooo easily. I taste wild mushrooms, while my wife tastes lightly roasted peanuts. Either way, it’s delicious, and goes well with meats or cheese.”
“I found this to be a very good example of "Kimoto" process. I tasted this at 2 different temperatures. Chilled at 45 degrees and room temp 65 and warmed at 105 degrees. Each showcasing a wide range of taste, style and complexity. I recommend this not only for beginners but seasoned drinkers as well.
p.s. I finished the bottle in one seating LOL!!!!!”
