Kudokijozu純米大吟醸 禁じ手11％
Sekashi
The word "forbidden" means "what not to do". This Junmai Daiginjo is one of the products polished to 11% rice polishing ratio.
It took about 100 hours to polish the rice from brown to 25%, then about 120 hours to transfer it to a diamond milling machine, and a total of 9 days to reach 11% (quoted from the label).
I bought it (5,500 yen) because it was not super expensive even though it was polished to this level.
It has a very, very clear flavor. Not as good as Koryu, but it tastes like water (a compliment) and is slightly sweet. The aftertaste is a very drinkable sourness.
Kudokyu-tei has nothing to offer. Next time, I will try "Kokuokushi" for the first time in a while.
Rice: Miyamanishiki, Haguro Town, Yamagata Prefecture
Alcohol: around 16.2 degrees
Polishing ratio: 11
Yeast used: Ogawa No.10, M310
Sake degree -5.0
Acidity 1.2
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