Rice polishing ratio 11%, alcohol 16-17%.
Rice used: 100% Miyamanishiki from Yamagata Prefecture
Sake meter: -5.0, Acidity: 1.2
Yeast used: Ogawa No. 10 M310
Color
Almost transparent
Aroma
Strawberry-like scent
Taste
Normal attack, with a noticeable sweetness.
After the sweetness, bitterness appears in the latter half of the aroma, but after the bitterness disappears, the aroma is released into the nose.
Slightly acidic
The feeling that passes through the nose after taking it into the mouth is strong.
The bitterness is not habitual, but rather a refreshing bitterness.
Aftertaste
Bitterness remains
good as a food wine
Not a good wine to drink
Basic sake wins, depends on pairing
A luxurious sake with a rice polishing ratio of 11%.
Miyamanishiki has a strong impression of bitterness.
I heard that even if the rice is polished to 11%, the bitterness is the same here.
Vegetable-based, I guess.
Surprisingly what it is when you include it,
Fruit aroma that we are not used to smelling in alcoholic beverages.
It has a clear yet mellow sweetness.
The slightly unique flavor may be due to the fact that it is Kame-no-o.
The aftertaste is beautiful.
Taste degree ☆3/5
Mild sweetness and gorgeous aroma.
The wine is full of flavor and juicy from the moment it is opened.
As the temperature rises, it leaves a slight numbness on the tongue, but the volume is amazing!
