Posting No. 540
The manager recommended this product to me. It has a sweet and elegant aroma that is just right. The aftertaste is slightly bitter and tasty.
Compatibility with entrées
Edamame (soybeans) Fat+
Bonito tataki◯++
Fried chicken with basil fat
Grilled yellowtail with salt
Fried egg
Personal preference
It is a Junmai Daiginjo-once-hiked, unrefined sake made from Hinomaru Brewing's finest Junmai Daiginjo-which brings out the fine sweetness of "Aizan" while the acidity keeps the overall flavor tight and elegant.
After about 9 months of low-temperature bottle storage, the sake had a more mature taste and a slightly thickened mouthfeel, with a gorgeous fruity aroma followed by a soft sweetness and a beautiful acidic aftertaste.
It has a smooth texture, perhaps due to the fact that it has been cooled down to a crisp, and has a beautiful, fruity, elegant aroma that only a junmai daiginjo can have. The acidity is also effective.
I don't like mansaku, but it tastes good.
Koji rice : Rice suitable for sake brewing produced in Akita
Kake rice: Sake rice produced in Akita
Polishing ratio: 70
Yeast : Association No.10/Akita yeast No.12
Sake degree: +2.5
Acidity: 1.8
Amino acidity: 1.2
Alcohol content: 16%.
1,595/4 parts per bottle