Mitsui no Kotobuki's "Mitsui no Kotobuki Summer Jungin Chicara
A summer version of the Italian label series that is shipped throughout the four seasons. This junmai ginjo uses "Dream Yeast," a strain that produces high malic acid. Like the fruit apple, it has a crisp taste when cooled and a gentle sweetness at room temperature. Cicala" is the Italian word for a "sea worm. Cicala" is an image of a cicada perched on a tree in a tea kettle.
Summer Junmai Ginjo-shu
Rice polishing ratio: 60
Rice used: Yamadanishiki for Koji rice, Yumeichikkou and Yamadanishiki for Kake rice
Alcohol Content : 15
Sake meter degree: -1
Acidity: 2.2
Amino Acidity : 2.0
This sake is famous for its label featuring the back number of Hisashi Mitsui from "Slam Dunk.
It is a dry junmai ginjo. I drank it with my friend who came back from France on vacation while eating sashimi and sushi.
First Mitsui Kotobuki.
Summer sake.
It is said to be brewed with a high malic acid producing yeast patented by Fukuoka Prefecture.
The mouthfeel is refreshingly light and watery, just like summer.
The refreshing acidity of malic acid and the sake-like taste come in a flurry afterward, and the aftertaste goes on and on.
The sake taste is a little bit like drinking sake at the end.