Rice used: Ginotome Polishing ratio: 55
Alcohol content: 15% Acidity: 1.5
Sake meter: 4 Yeast used: M310
It has a fruity aroma like apple🍏, a slightly sweet taste, a light acidity, and finally a bitter taste from the back. It has a light acidity with a bitter taste at the end.
It would go well with white fish carpaccio or asparagus tempura 🍶.
Smooth and smooth texture.
Syrupy, thick and sweet, with a bitter and pungent taste.
The acidity is fresh and fresh.
After the second sip, the rice flavor softly accompanies it.
Taste: 3/5 stars.
It has a fruity aroma when you put it in your mouth, yet it is not too sweet, and it is dry after you gulp it down. The rice flavor is strong, so it has a certain weight to it and leaves a long aftertaste. It is dangerous because it has a slight effervescence that makes you want to gobble it down! It is also delicious with a special appearance because of the nigori (a bit of a smear).
☀️
I went to CRAFT SAKE WEEK 2025.
This is the second time I have attended this event since last year 🤗.
No bubbles as usual.
But when I drank it, it was so soft 🫧.
I started to wonder if this is a characteristic of secondary fermentation in the bottle 🤩🤩.
There is a hint of pear🍐 like sweetness.
This is also for toasting 🥂🤗.
I'm going to be geeked out because of all the awesomeness of these drinks: 😮💨