Light as can be, this charming low-alcohol (7%) aperitif is mildly tart and sweet, balanced a bit like an off-dry riesling. It is simultaneously the lowest alcohol, highest acidity, and sweetest I carry (except for umeshu and yuzushu) but it doesn't taste excessive in any way, particularly when served chilled. Kome Kome shu is not legally sake as it is brewed from rice powder: a style made by only a few breweries in Japan (perhaps 20). Notes of tangerine, sweet-tarts, froyo, key lime pie & alpine flowers.
- Location: Hiroshima
- Classification: Specialty
- Rice: sake rice shiro nuka (white rice powder)
- Polishing: this sake is brewed from rice powder rather than whole polished rice. The rice powder is sourced from the ~70-60% polishing range.
- Yeast: KA-1
- Acidity: 5.0
- SMV: -60
- ABV: 7%