At Okayama Airport. It was more alcoholic than expected and lacked the rice flavor, but it tasted okay. Not as good as the title "the world's only sake rice.
Sake from Takahashi City, Okayama Prefecture
Ingredient rice🌾: Omachi produced in Okayama Prefecture
Alcohol content: 15 to 16 degrees Celsius
Sake degree: +4.0
Rice polishing ratio: 70
Acidity: 1.7
Amino acidity: 1.2
🍶I received a bottle of Oonori Shirakiku as a souvenir at a liquor store, out of a desire to know a little more about it. Mushrooms and mayo go well with it.
Somewhat grassy aroma.
Sweet.
It is milky with a lactic acid-like sweet and sour taste.
It has a smooth mouthfeel with a full flavor.
I thought it was a little sticky.
The aroma is not my favorite because it has a greenish smell with a hint of grain.
The oil drained well, and it went well with fried eggplant with miso.
Taste level 2/5
Sunrise. because it is made with a sake rice called Asahi.
It is orikarami-gara-mi and is a draft sake, so it has a nigori (nigori) feel to it. I came to like it.
Rice Asahi (Okayama Prefecture)
Rice polishing ratio 60
Alcohol level 16.7
Yeast used: 1801
Sake degree -3.8
Acidity 1.6
The taste and aroma appear after it smoothly enters the mouth. First, enjoy the lightness of freshly squeezed sake as soon as possible.
Shirakiku is a sake to be enjoyed in various ways.