First time at Kiraku Chang✨.
What kind of taste do you have when you visit a liquor store?
I asked him what kind of taste he had and he said, "A great food sake that doesn't interfere with any meal.
I was told that it is a great food sake 🍶 that does not interfere with any meal. That's exactly what it tasted like ✨
It went well with many meals 😋.
Kirakucho's first use of white malted rice!
The yeast used is a newly developed Shiga Prefecture original yeast.
Kirakucho's first white koji yeast is used.
The characteristic banana-like aroma of the yeast aroma is locked in by one heating process.
The use of white koji for the tome koji also adds a light sourness to the aftertaste.
It is not too sweet and can be enjoyed refreshingly.
Blue and red drink comparison🩵❤️
Red is Kirakucho, which I have encountered more and more this year.
This sake is new to me 🍶.
Compared to Niiyu, it was a fruity sake!
There are many more sakes that we don't know about today!
Let's move on!
knowledge of this sake
Rice used: Koji, Sake mother: Yamadanishiki, Kake: Nihonbare
Rice polishing ratio:65
Alcohol Content:16%.
Sake degree: -4.6
Acidity: 2.6
Here is the second cup...(*^^*)
This one leaves a sweet taste unlike the Yamama. It is a refreshing feeling. It is a Shiga sake.
This kind of refreshing feeling was unexpected. Sweetness is to be expected. lol.
Since I'm drinking it with stealing, the umami mixes together and is in good condition.