たけるパパ
This is my first check in Gifu Prefecture.
It is a junmai ginjo🍶 brewed by Yamauchi Shuzojo in Nakatsugawa City, Gifu Prefecture.
Wooden tank shibori is a method of pressing sake using a wooden container called a vat, which was standardized in the Edo period (1603-1868).
The sake is then pressed by placing a wooden lid on top and slowly applying pressure until the liquid comes out and becomes sake. The resulting liquid is then pressed to produce a fine, smooth sake with less tangy taste.
The rice used is 100% Gohyakumangoku, a rice suitable for sake brewing.
Rice polishing ratio is 55
Alcohol level is 15 to 16 degrees Celsius.
Sake degree is +7 (dry)
Acidity is 1.45
The type of sake is unfiltered unpasteurized sake.
When the bottle is opened, the aroma is fresh and citrusy, like lemon or grapefruit, with a light freshness in the aroma and a mild, natural aroma of cooked rice and koji derived from rice.
When poured into a sake cup, it has a pale golden color that is almost transparent, with a clear and silky nature like water.
When you take a sip, it is refreshing and light in the mouth, and the gentle sweetness of the rice spreads. On the tongue, the umami of the rice and light citrus acidity are in good harmony, and the aftertaste is bitter and pungent and quickly resolves.
It is neither too light nor too rich, with a refreshing and sharp taste based on the umami of the rice.
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