8.5 (8 points)
Ingredients: rice (100% Ginpu produced in Aibetsu-cho, Hokkaido), rice malt (Hokkaido rice)
Rice polishing ratio: 40
Alcohol content: 16% abv.
Silent when opened
No gassiness
Slight melon-like top note
The same gentle aroma as the first sip, the soft umami and sweetness of the rice spread out with a moderate acidity, and the wine finishes quickly with a slight spiciness and slight bitterness from the alcohol.
The overall balance is calm and gentle with a slightly classical feel. Although not spectacular, it goes well with food and is also delicious on its own.
Sake brewed at Obihiro University of Agriculture and Veterinary Medicine. I haven't checked in but I think this is the second time I've done so.
It has a sharp taste and is easy to pair with food👍.
Sparkling by Kamikawa Daisetsu
This is delicious!
My personal favorite.
75/100
[Sweetness/Spiciness]
Sweet☆☆☆☆☆☆☆☆☆☆☆☆ dry
Appearance]
[hue].
Slightly cloudy
Aroma
Medium
Ginjo aroma: white flowers
Ingredient aroma x Kamishinko
Aged aroma x
Other x
[Examples]
Mild ginjo aroma
Taste
[Attack].
Medium
[Texture]
Fine-grained
light
Fine texture of foam
[Taste]
Sweetness Fat, refreshing
Acidity △ Clean
Bitter x Sharp
Umami x Light
[Complexity]
Medium
[flavor x light]
Medium
Same as Kamitachiko
[Lingering]
Medium
Length of the first half of the flavor and the second half bitterness
≪[Distinctive elements
≪Notes.
[Classification by flavor characteristics]
Sake with aroma
Sake with a fresh flavor
Mellow sake
Mature sake
