mayu
Sticky cotton candy sweetness, strong lactic acidity and blue fruity acidity. It's like a plummy zero of those at a very high level. A sweet white wine type of position, like pineapple in a vinegared pork.
100% "Hyogo-Yume-Nishiki" specially contracted rice produced in Ichikawa-cho, Hyogo Prefecture is used. It is an unfiltered, unpasteurized junmai-shu named after the toji (master brewer) Mitsusa Kawaishi.
It is brewed at a low fermentation temperature to preserve the original flavor of the rice, and then aged at a low temperature in a refrigerator at 1°C (41°F). It has a dignified, crisp, core sweet taste with a refreshing acidity in the aftertaste. It is a new type of sweet sake with a fusion of sweetness and acidity.
Sweet ★☆☆☆☆ dry
Taste: smooth, umami, refreshing
Aroma: Refreshing
Recommended temperature: Chilled ◎, on the rocks ◎.
Ingredients: Rice (domestic), Rice malt (domestic)
Rice type: Hyogo Yume Nishiki, produced in Ichikawa-cho, Kanzaki-gun, Hyogo Prefecture
Rice Polishing Ratio: 70
Alcoholic Beverage : 15
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