Rice : 60% polished Yamada Nishiki from Hyogo Prefecture
Yeast: Association 1801
Sake degree: 16 degrees
Sake degree: +1
Acidity: 1.6
Amino acidity: 1.2
Bottling time: 1 time
It has a light taste with a good balance of sourness and sweetness, and it goes well with fish.
This is the first time I've ever had the pleasure of drinking it with my friends.
It was the right decision😊😊.
It is a sake from Kitakata, made with local rice and yeast, so I was curious and attracted to buy it.
Since it is an Aizu sake, I assumed it would have an old-fashioned taste, but it broke through that image in a good way, with a rustic, muddy smell, but also sweetness, acidity, and sharpness. It is full of impact. It is full of impact. It seems to go well with thick dishes in Aizu.
Karahashi Junmai Ginjo Unfiltered Raw Sake.
I couldn't find it in a search.
Is it a minor sake?
But it was delicious with a gorgeous aroma and a crisp taste.
It's been a while since I've bought a bottle of this but for some reason it wasn't registered under this brand 🤔.
The aroma is pineapple^^* and the taste is very fruity 🤤, lightly fizzy and juicy.
And it's a quiet finish 🤤.
