Tomekawa 3rd generation tasting party for guesses ⑨.
I have tasted BLACK LABEL's "brilliant" in the past, but the impression of "brilliant" was strawberry-like, but this one was sweet and tasty, but a little drier than Shirakikyu's.
I think it's great that they can make this taste with rice.
I think this is what I think every time I drink Shirakiku.
Koshihikari has a subtle taste to be honest...
This review is getting more and more boring 💦.
Is it a noble sake? It is so rich and thick that you would think it was a "Kijo" sake.
And I can't believe it's made from Koshihikari rice...
Sake is so deep!
Sake made with Koshihikari rice
More acidic and not so fruity compared to pink brilliant
drinking white wine
The acidity comes strongly in the aftertaste, not comparable to no.6
Yeast and citric acid. That's why the acidity is so strong.
First Shirakikyu. It has a deep and clear flavor typical of autumn sake, and has a good sharpness. It gives the impression of being a versatile all-around food sake.
The name "Hakusugi" is derived from the brewer's family name "Shirasugi", which is written as "Hakusui"...something like that.
I was expecting a metamorphic sake ...... which was brewed using black malted rice for the sake mother and the second and fourth stages, and yellow malted rice for the first and third stages.
Fresh pichi shuwa! Although it has a unique flavor with a little bitterness, the sweet and sourness is not very distinctive, and even seems to cancel each other out, so I was a little disappointed.
The nose is of apples and fresh citrus fruits. Slightly yellowish with bubbles. Legs are thin and weak.
Sake made with Koshihikari rice and black malted rice. It is a rare combination, and the sake is bottle-fired only once, which shows the brewery's commitment to quality.
The aroma is a mixture of subtle ginjo aroma and cocoa nuance. Is it my imagination?
It started with a mild sweetness, followed by a bunch of light citrus juicy acidity. The aftertaste leaves a bit of citrus bitterness, and then it just hangs on.
It's a type I haven't had very often, but it's delicious.
Sweet and sour, delicious cold, room temperature 221110
Three types of koji (white, black, and yellow) are used
Tastes like wine
The label is also somewhat stylish
