Sake of the Day
＜Kame-no-o Takashi
Junmai Ginjo Unfiltered Nama Sake Saka SP-2
Rice used for sake: 100% Kurosawa rice Kame-no-o-taka produced in Miyagi prefecture in 2024
Rice polishing ratio: 55
Alcohol content: 18%.
Sake degree: +6
Yeast used: Association 701
Acidity: 1.7
Drank it for the Kanagawa opening lol.
I knew that Kanto junmai ginjo is very heavy (my impression, but I wonder if anyone else has the same impression). (The aftertaste is a little too much for my taste buds.
It might be different if you drink it first. It really depends on the quality of the rice.
It has a yellowish taste, so if you like a peculiar taste, it may suit you.
At a yakitori restaurant.
Mild aroma, clean taste.
The Aizan I had been drinking until now was often sweet, but this Aizan is deliciously dry.
It is quite fresh.
I guess if you only have your own tastes, your image will be biased. The impression of rice also varies depending on how it is used.
It is a very deep taste.
