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Sake from Kochi prefecture tends to be on the dry side, but Arimitsu prefers to make their sake mellow and gentle. They squeeze their sake using an old manual method called ”sakafune” - where sake bags and placed on top of each other and allowed to flow down naturally. This requires a lot of time and effort but results in rich flavours.
We found this bottle to be rather sweet, more on the banana side. The flavours came on strong despite it being highly polished.
Brewery: Arimitsu Shuzo
Origin: Kochi
Polishing Ratio: 50%
Rice: Tosa Nishiki
Sake from Kochi prefecture tends to be on the dry side, but Arimitsu prefers to make their sake mellow and gentle. They squeeze their sake using an old manual method called ”sakafune” - where sake bags and placed on top of each other and allowed to flow down naturally. This requires a lot of time and effort but results in rich flavours.
We found this bottle to be rather sweet, more on the banana side. The flavours came on strong despite it being highly polished.
Brewery: Arimitsu Shuzo
Origin: Kochi
Polishing Ratio: 50%
Rice: Tosa Nishiki
Image Courtesy of @SippingOnSake
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