Slightly dry and mild. Sourness and alcohol are strong. The higher the temperature, the more rounded and delicious it becomes. The overall impression is gentle.
once-fired sake
Not flashy, but gorgeous.
The mouthfeel is...
First acidity, then bitterness, then sweetness.
Finally, a touch of alcohol.
Sharpness in the softness.
I enjoyed the daily changes in taste.
Alcohol 16%.
Rice: 100% Hoshiakari (produced in Akita prefecture)
Polishing ratio 50%.
Yeast UT-1 / Akita No12
Sake meter degree +1.5
Acidity 1.7
Taste 4.0
It is clean, sweet and delicious. I drink it at a nearby izakaya. I am surprised that almost all restaurants in Sendai are as high level as Tokyo's high class restaurants.
I'm in tired mode this week and have a few mouths to feed. m(__)m
Sweet juicy. Grefflish.
Slender texture for a 70% ratio.
Sweet and juicy with a smart aftertaste.
Taste 4/5
Hinomaru Brewery's "Mansaku no Hana
Junmai Ginjo Nama Genjo-shu" brewed by "Yameshidori
Junmai-Ginjo carefully brewed in a small brewing tank, and pressed in a traditional tank at different times. This is a unique and popular series that allows you to compare the exact same sake. When the bags become thin after pressing, they are reloaded and further pressurized. This process is called "Yomegitori. A dry sake with high alcohol content and firmness is pressed, but it is almost never available. It is a gem of juicy dryness.
Akita Sake Komachi rice produced in Akita Prefecture
Ingredients] Rice (domestic), rice malt (domestic)
Rice Polishing Ratio] 50% [Alcohol Content] 16
Alcohol content】 16%.
Sake meter degree】 +1.0
Acidity】 1.5
Amino Acidity】 1.2
Yeast】 AKITA Yukiguni yeast (UT-1)