Alcohol 16°.
As the name Karakuchi suggests
It is a sake to be served with food.
The color is dark.
I don't know how spicy it is, I wonder if I'll understand it someday.
★★★★
I personally like it very much.
It's not that dry.
More like fruity.
Ingredients: Rice (domestic), rice malt (domestic)
Ingredients : Rice (domestic), Rice malt (domestic)
Alcohol percentage: 16
Rice Polishing Ratio:Koji Rice 50%, Kake Rice 55
[✍️]
Established in 1915 (Taisho 4)
Closed once in 1983.
Heisei 29 (2017)
Revived by the sixth generation, Ryutaro Miyoshi
He came from a different industry as a designer.
He trained at four sake breweries in various prefectures,
He trained at four breweries in various prefectures and successfully led the revival of "Abu-no-Tsuru".
The same brewery as the 58 (Goya) bottle.
The rice is polished to a 58% milling ratio in order to make the best use of the rice.
The Abunotsuru Brewery was closed in 1983.
The brewer was born in 1983.
Mild rice aroma.
Contains melon-type aroma with vanilla essence nuance.
Light, non-sweet rice flavor with a slight acidity.
It has a light, dry taste that cuts through easily.
A friend of mine asked for cream cheese.
Cream cheese goes surprisingly well with it.
Taste level 3.5/5
Memorandum
Sake rice Yamadanishiki
Polishing ratio 50%.
The mouthfeel is moderately sweet and acidic. It is juicy with a touch of astringency, and the feeling on the nose is like vanilla essence. The nose is fruity with a hint of vanilla essence. The balance of sweetness, spiciness, acidity, and aroma is very good. Very tasty.
Polishing ratio 50%, 15%.
This sake takes its name from the Mukozugu Peninsula in Yamaguchi Prefecture.
It has a clean rice flavor, a gentle sweetness, and a slightly bitter aftertaste. It goes well with food.