Location Tone-gun, Gunma
Rice type Edible rice
Type of sake Junmai-shu
Rice polishing 90
Alcohol content 16°.
Sake mother: Yellow malted rice for shochu
Sake strength
Acidity
Rating（scale 0-3)
(Item) wine glass
(Aroma) +2 Narazuke,
(Appearance) Yellow
(Taste) Yellow
Body 2
Acid 2
Sweetness 2
Spiciness 2
Bitterness 2.5
Aftertaste: Lactic acidity and Nara pickles
Impression Narazuke
The sensibility of this wine is similar to that of a bio wine. The rice polishing is 90%, and various other flavors are mixed in to create a complex taste. It is a very complex sake.
Sometimes I have an irresistible urge to drink Tsuchida, which has a slightly yellowish, thickened taste. Because it is low-alcohol, it goes down smoothly.
I wonder what the rice polishing ratio on the back label means: 90% for mother rice, 90% for koji rice, and 70% for kake rice. I'll look it up on my next business trip on the bullet train.
Firm sweetness and mild acidity with no corneriness. I like it very much. It tastes as ripe as its golden color looks, but it is not heavy at all, which makes it difficult to drink. Taste 9
Memorandum: 39th
At the usual restaurant.
We started with a unique sake.
It has the highest acidity and minus
Sake level is the highest I've ever had.
The color is also very dark.
The brewer recommended to drink it at room temperature and enjoy the changes.
So we drank it at room temperature.
It had a good balance of sourness and sweetness.
Pour: 16%, Polishing ratio: 90%.
100% Gunma rice
Sake meter: -11 to -15, Acidity: 3.6 to 4.2
Amino acids: 3.7-4.3
Yeast used: No additive yeast (brewer's yeast)
Memorandum: 30th
At the usual restaurant.
It is the second stage of drinking.
It is made from yellow koji for shochu and white koji for shochu.
It has a unique sour taste.
Degree of alcohol content: 14%, Polishing ratio: 60
Yeast used: Association No. 701
Dare not polish the rice too much.
The rice is sold in its original form with about 70% polished rice.
The rice is made with long-grain rice using the leftover Thai rice after corona.
It is served with eggplant dengaku.
It has a sour and spicy taste.
Usually sake has a koji ratio of 20%, but this one, as the name suggests, has been raised to 99% koji.
The moment you drink it, the sweetness is like eating a fruit in syrup with all its juice. It also has a long aftertaste.
The sweetness is like that of high-sugar grapes or muscats, and it comes straight from the bottle. It has a dessert-like feel. Very rich and dense flavor.
Junmai sake
Rice polishing ratio 90
Apple-like sweetness spreads in the mouth and disappears as soon as it passes down the throat. It is very dry and crisp. A little bit of oaky flavor can be felt. The taste is not boring and does not interfere with meals.
It has the same type of taste as Jyoshu Classic, but the taste is different. Each has its own character. Both are recommended.
