RyuFrom Kochi Prefecture [Kameizumi Shuzo]...
Kameizumi Junmai Daiginjo Genshu Tosa Urara
This Junmai Daiginjo-genshu is brewed with "Tosa Urara", a new sake rice that has just been developed in Kochi Prefecture (announced in 2019) and "Kochi Yeast AC-95"!
The elegant and light ginjo aroma is reminiscent of fresh sweet and sour muskmelon or La France!
It has a clear, clean, light and dry taste with a depth of umami and a hint of sweetness that is as soft as the color of the label.
The elegant acidity and the slight bitterness that stimulates the tongue give it a nice finish, and the overall balance is good.
Although it is a Junmai Daiginjo, it has a good aroma and sweetness, so it can be used as a food sake.
I think it goes well with not only Japanese food but also Western food.
Rice used: ・・・・ Tosa Rei from Kochi Prefecture
Rice polishing ratio・・・45
Alcohol content・・・16.5度
Sake degree・・・+3.5(Dry)
Acidity: ・・・・・1.5
Amino acidity: 0.8
Yeast used・・・Kochi yeast AC-95
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