loopy
Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me.
(My impression after drinking it)
It has a slight ginjo aroma. In the mouth, there is a slight odor of alcohol, but the sweetness and umami of the rice are well expressed. The taste is well-balanced, neither too sweet nor too spicy.
Producer: Wakanoi Shuzo (Nishi-Oshiki-gun, Yamagata Prefecture)
Rice used: Miyamanishiki
Rice polishing ratio: 60
Alcohol percentage: 15
Yeast: Yamagata yeast
Sake degree: ±0
Acidity: 1.4
Amino acidity: Not disclosed
Volume: 1,800ml
Price: 2,860 yen (tax included)
Sake is stored and aged in a "snow cellar" with 90% humidity and 2 degrees Celsius at all times, and the best sake is shipped when it is ready to drink according to the season. Natsuho" is freshly pressed and matured in the snow chamber for about six months before shipping.
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