The simple verdict, I like it. Now let’s get a bit more in depth (but not too much). The appearance is hazier than I would like. I am not sure if this is a problem with sake in general (doubtful though I could be wrong) or if I should have let it rest for a bit longer before I bottled. Granted the bottle I am drinking from is the half bottle. This one probably picked up the layer of sediment that transferred with the sake the other day.
The flavor itself is an interesting mix of bright lemons with a alcohol warmth following it up. You could call it the brightness of a summer day followed by the sun torching your back. It isn’t so sour that it has pucker power but the sourness is definitely there.
It is dry but with a bit of substance to it. When I think of something to compare it to I think of meads. Meads tend to be a bit lighter than wine. I get the same feeling from this sake. It is one to watch out for, you can drink it like water. But water with a kick.
I would have liked to bottle this in wine bottles and cork them. But fearing the wild yeasts and what they could still do, I opted for the champagne bottles. They handle the stress of strong carbonation much better. Not that I am afraid of bottles exploding, it is just better to be safe than sorry in cases like this.
Now that my work here is done, I think I will skip the pint tonight and opt for another glass of sake…