It's a summer sake from Collage.
The first half is sweet and tasty, and the second half is sharp and bitter.
When we mixed the Ori, it became richer and the sweetness and bitterness became milder.
Personally, I liked it with Ori mixed in.
Today is 寫楽.
According to the official website
Gohyakumangoku" is the most suitable rice for sake brewing. It is also produced by farmers in the Aizu region together with our brewery. The sweetness and acidity blend together beautifully, and the taste has a slightly fine atmosphere, while the umami of the rice can also be felt. It is a classic junmai ginjo with a subtle lingering aroma that can be enjoyed in the mouth even after drinking."
It is as delicious as you say.
The fruitiness in the mouth is delicious.
notebook
Sharaku after a long time😋.
White peach, rummy aroma. Freshness and freshness. The rich fruity sweetness and deliciousness is balanced out by a pleasant bitterness.
Personal evaluation 7.5/10 points
Rice polishing ratio 60
Alcohol content 16%.
Sake with a good balance of rice flavor and sweetness. It has a well-balanced taste with a hint of sourness at the end of drinking.
The cork of the sake I was going to drink was too hard to open, so I opened this one in a hurry. It has a fruity melon-like aroma, a wonderful balance of sweetness and acidity, and a refreshingly delicious aftertaste. Compared to the Junmai we drank earlier, it was a step above in glamour and to our liking.