oldest surviving traditional style of sake making
Dry fermentation. It tastes good gradually. It is like dry rice juice with rice melted in it. 88 points
Sweetness: 2.5
Acidity: 2.6
Dryness:3.2
Hinted aroma: 2.3
Kurosawa Junmai Daiginjo Kinmon Nishiki ✕ Hitogokochi.
This Junmai Daiginjo is a blend of aroma yeast, SAKU1 yeast, 55% polished Kanamonishiki and 45% polished Hitogokochi. This is quite an ambitious undertaking.
The wine has a slightly yellowish hue, a top nose with nuances of muscat and white flowers, and a slightly thickened texture on the palate.
The palate is softly sweet and full-bodied, with a firm umami flavor, a refreshing acidity, and a hint of bitterness on the finish. It has a very high degree of perfection!
The attack is sweet and beautiful, but quickly becomes complex with acidity and bitterness.
Personally, I think the bitterness is too strong and I would have liked to drink the unassembled sake separately.
I wonder if the Kinmon-nishiki is bitter?
Here it is tonight.
I bought this bottle in Nagano last month.
It has a matured and delicate flavor...I like this kind of wine.
Kurosawa Namikoshi Junmai Hiyoroshi
Stored in an ice house at Matsubarako (lake) at the foot of Mt.
Kurosawa Shuzo (Sakuho Town, Nagano Prefecture)
シーズン2第33回の放送は長野県の日本酒「黒澤」を紹介しました！おつまみにゅーす | 日本酒紹介ラジオ
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