Chiba Prefecture was the first place I tasted it outside of So-no-Kangiku and Koshi.
It is a nice place in Kagurazaka where you can drink as much as you like from the fridge.
Location Chiba Prefecture
Rice type Gohyakumangoku
Type of sake Junmai Ginjo
Rice polishing degree 80
Alcohol content 13°.
Yeast Unknown
Sake Degree
Acidity
Rating（scale is 0-3)
(Item) 5 foot glass
(Aroma) +1.5 yogurt, apricot
(Appearance) Yellowish crystal
(Taste) Taste
Body 2
Acid 2.5
Sweetness 2
Umami 2
Bitterness 1.5
Lingering lactic and citric acidity
Impression Sweet and sour, fruity, dry
Unique from the aroma. It smells like apricots and lactic fermented yogurt.
The taste is low in alcohol, but the other elements give it a firm bottom. The acidity is especially strong with lactic acid and citric acid, making it feel like a plum wine in total.
It is a unique and interesting sake as a sake yeast yeast yeast yeast yeast yeast.
Repeat Score 2.0
The aroma is typical of a sake yeast yeast yeast yeast yeast yeast yeast yeast. The taste is mild and umami. It is not very fruity or sweet, but has a strong acidity.
The impression is more like a classic. The taste changes after the bottle is opened, so we can look forward to it.
Smells like sweet and sour yogurt.
Light but sweet and sour than expected by including it.
It is sweetened yogurt type.
The texture is soft and you can drink it with a sip.
I haven't had this kind of sweet drink recently, so this is very impressive.
It may not be suitable to drink with a meal.
Taste level 4/5
Chiba Prefecture
Junmai Direct-finish Nama YK66 1.8L-package
Polishing ratio 66
Alcohol 11%.
Rice: 100% Akita Sake Komachi
Aroma of lactic acidity typical of sake yeast yeast yeast.
The low alcohol content makes it easy to drink without hesitation.
Because of its strong lactic acidity, it goes well with peculiar foods such as shellfish.
