津島屋純米大吟醸 無濾過生原酒
loopyHere is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me.
This Junmai Daiginjo is made from "Yamae-Nishiki" produced in Nagano Prefecture and polished to 50%. It is fresh, fruity, and mellow. It is delicious with a good flavor cut.
Producer: Mishirozakura Shuzo (Gifu Prefecture)
Rice used: Yamae-Nishiki from Shinshu
Polishing ratio: 50
Enzyme: Undisclosed
Alcohol percentage: 16
Sake meter: Undisclosed
Acidity: Not disclosed
Amino Acid Content: Not disclosed
Volume: 720ml
Price: 1,980 yen (tax included)
(My impression after drinking it)
It has a slight yellowish color. It has a slight yellowish color, with a rich aroma of lychee and white peach ginjo aroma. In the mouth, a moderate sweetness and sourness tangles on the tongue without stimulation. The sweetness and acidity are about 6 to 4. The umami of the rice is not strong. There seems to be a slight sweet and bitter aftertaste that lingers in the aftertaste. It is a fruity sake, just as its reputation says Tsushimaya is fruity.
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