The aroma is faintly sweet. In the mouth, it is quiet in the beginning because of its low acidity, and while it has a hint of sweetness, it gives the impression of heat as it falls down the throat, giving the impression of a light dry taste.
The rice used is Hitanishiki from Ibaraki Prefecture, with a ratio of up to 55%. The water is from the Kinugawa River system. The alcohol content is under 18℃.
After the next day, the alcohol level settles down and it becomes a really easy-drinking sake. It goes down your throat without a hint of heat. I've had a lot of sake, but I don't think I've ever had a sake that was this easy to drink at 18 degrees. I wouldn't call it fruity, but it is close to fruity.
Rich rice flavor, high alcohol content and firm sake; the fluidity of the torrid image makes it even more delicious.
The high alcohol content gets you drunk firmly and quickly...
I was taken to Brasserie Jozo, a sake brewery in Joso 🍶-.
We compared the different types of Tsumugibijin from Ginjo to Daiginjo.
I was surprised that it goes well with French cuisine. ((((; ))))
