越弌kasumi.
disk
Slightly alcoholic in aroma
Tingling, sweet and bitter.
Somewhat lychee
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Brands from Echigotsurukame
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Another brand of Echigo Tsurukame
It seems to be a series of Touji's specialties.
Left: Epsode 1.2, unadulterated, unprocessed
Right: Junmai Ginjo, unfiltered, 15% raw sake
Both rice is 60% polished Gohyakumangoku rice.
The junmai ginjo on the right has a cemedine-type aroma and a refreshing sweetness.
Dine" is a common term among our sake friends. Koshizai was evaluated as an evolution of Dine.
The left one is a softer, so-called "modern" sake yeast yeast yeast yeast yeast yeast.
Melon-like aroma and sweetness
The acidity, which is unique to the sake yeast yeast, is moderate, but it becomes fuller as the temperature rises.
Different types of sake, but both are attractive.
It is interesting to note that the number of mellow, sweet-tasting sakes from Niigata has been increasing recently.
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