The drink felt sweet on the palate, but did not linger at all.
The aroma in the mouth is slightly melon.
The umami is very good, and it is very refreshing to drink.
If it is what the master brewer was aiming for, it is wonderful!
Not much to drink in Wakayama Prefecture.
Among them, Kurumizaka ranks among my favorites.
It is an ogara-mi Junmai. It is a very rice-like orikara! The taste is very robust!
Now that I'm on vacation, I'm going to drink it every day from now on!
Kurumazaka Junmai Daiginjo
Rating 4.4
Rice: Yamadanishiki, Polishing ratio: 50%, Alcohol: 16.5°, Sake Degree: +0.6, Acidity: 1.8
The brewer is Akiko Fujita, the first female Noto toji in Japan. The 1801 yeast and Kanazawa yeast combine to create a gorgeous aroma and flavor. A blend of 1801 yeast with an apple-like aroma and Kanazawa yeast with a soft banana-like aroma. The result is a flavor that is both gorgeous and elegant. Thick and drinkable. In the mouth, the fruity aroma spreads softly and the clear sweetness flows smoothly. The youthful acidity quickly finishes the palate with a refreshingly crisp aftertaste.
When heated, the umami of the rice spreads and the flavor becomes mellower and more profound. Amino acidic umami, slightly cloying taste.
