Chiyodagura: The Beginning of the Journey, Age 20
Prefecture: Kobe City, Hyogo Prefecture
Rice：100% FUKUNOHANA
Rice Polishing Ratio ： 70
Sake degree: -1
Alcohol percentage: 17
@stand Nostalgino (Hyogo Prefecture)
Junmai Daiginjo Nama-shu with a 50% rice polishing ratio. The rice is fukunohana. When chilled, the aroma is not very pleasant, but when warmed, it has a melon-like aroma. It feels sweet, but the acidity and astringency after the umami are not so different from those of special junmai. Incidentally, the sugar content is 10.3%, almost the same as that of Tokusyu Junmai. The slightly peculiar lingering aroma also bothered me. It is not the fresh fruity Junmai Daiginjo that is common these days.
Special pure rice with a 60% milling ratio. The rice is fukunohana. The aroma is not much, or almost none at all. It is dry, with sourness and astringency coming immediately after the umami. The sugar content is 9.9%. No aroma even when heated very hot. The acidity is also not very noticeable. It is best lukewarm.
