The genshu (undiluted version) of this sake is sold around in May and June to be used for making umeshu (plum wine).
"Making of umeshu by using sake"
You can make umeshu from this sake much faster than you make one from shoshu. Actually, you need to wait for two or three months before you can enjoy good umeshu if you use shochu, while sake-based umeshu makes nice enough as quickly as about a week or two. You don't need so much sugar to make sake-based umeshu as you do for shochu-based one. So, the made umeshu will have a flinty and smooth taste.
By the way, this guy is drinking this genshu as it is.
I am surprised he should drink this undiluted! This is too strong since the alcohol content is 20 to 21%.
In addition, Okutama Yuusui-jikomi is also sold as Karakuchi Nigorizake (nigorizake version) around this time of the year. They are sake the sake from the same tank as different products by arranging it differently according to the seasons. Recently, I was given the Karakuchi Nigorizake by a friend. She also gave me radish pickled in sweet sake.
This radish picked in sweet sake is also a Sawanoi product. And I heard this is in short supply, and they ship this product to limited liquor shops only during December. Even Sawanoi-en, a shop directly operated by the brewery, does not sell it.
The Karakuchi Nigorizake was nice. Although I guessed this was a bit fizzy, which I am not very good at, it tasted mild. And, although it includes a lot of lees, it was a smooth and flinty, quaffable sake.
I am drinking Karakuchi Nigorizake with radish picked in sweet sake