Malic Acid High-Producing Yeast P43-14
A taste for the senses
Sour apples with a hint of sweetness
It is often said that this wine is like wine.
This is good.
I want to try it on carpaccio day.
I bought it because I was curious to know what it was like with cosmos flower yeast.
When I was talking to the liquor store, I told them that flowery drinks are like air fresheners, and they said that's not what they meant (lol).
As for the taste, I don't detect any ginjo aroma, and the taste and aroma are mild.
It was refreshing and the bitterness was followed by sourness in the latter half.
Saku no Hana no Autumn Sake.
We had it before winter.
The taste,
The aroma has a slight rice flavor.
The mouthfeel is soft, with a low sense of maturity 😃fruity, but there is a good taste of rice & moderate acidity.
It does not have a sharpness, but it has a softness and is delicious as a food sake ☺.
Saku-no-hana Junmai Ginjo 39-87 Red Label
Rating 4.4-4.5
100% Hitogochi rice from Nagano Prefecture, Polishing ratio: 59%, B.A.: 13%.
Junmai Ginjo brewed with high malic acid producing yeast (Nagano yeast P43-14). It is characterized by a refreshing acidity. It has a calm mouthfeel and is suitable as a mid-meal drink. Easy to drink with a low-alcoholic and gentle touch.
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This is the "back" of Sakunohana.
The text on the label is reversed, interesting 😊.
And there is a diagonal tag.
Recently, when I placed some points diagonally on my work documents, I was told to correct them straight because I felt uncomfortable in the review....
I guess I must have subconsciously thought of a sake label...
The taste is just the right amount of sweet and tangy.
It has a clean aftertaste and was delicious as a lunchtime sake👍.
Good morning, ichiro18 😊.
Yes, I've never seen the letter reversal before, but it's very exciting 😆 I seem to be thinking about sake all the time while I work ✨.