Chrisbrz
Chitosezakari Akita Gin Ginjo 2023
Chitosezakari Akita Jin Ginjo 2023
Sake Information
Koji rice (raw material rice): Akita Sake Komachi Polishing ratio: 55% Produced in: Yuzawa, Akita Prefecture □ Kake rice (raw material rice): Akita Sake Komachi Polishing ratio: 55% Produced in: Yuzawa, Akita Prefecture □ Yeast used: Kyokai No. 1401 □ Alcohol level: 15.6
Sake Degree: +1.5 □ Acidity: 1.6
□ Amino Acidity：0.8 □ Aroma：Fresh and fruity □ Taste：Remarkable sweetness and acidity
Rice: Akita-shu Komachi
Seimaibuai: 55
Yeast: #1401
Alcohol: 15.6
Nihonshu-do: +1.5
Acidity: 1.6
Amino acids: 0.8
Japanese>English
Chrisbrz
Tangy a little dry.
Pleasant but Maybe not so interesting to drink on its own.
Chrisbrz
A very nice companion to sashimi / temaki.
Chrisbrz
While enjoying dinner the sharpness decreases and the sweetness of this sake slowly comes out.
Chrisbrz
I drank a bottle in the blink of an eye .... I can't believe it.
Japanese>English
Chrisbrz
https://akitanosake.net/smartphone/page22.html#chitosezakari
