ねむち
Aichi Prefecture. Handa City. Morita Kinshachi Sake Brewery Co.
Kinshachi Yumeginko Junmai Ginjo-shu
Lately, I have been encountering Kinshachi at the sake shops I visit for the first time. I found it at a slightly deserted liquor store near my house.
I had it cold.
The color is a pale green with a hint of gold.
The nose has a fruity aroma with a hint of ripe sweetness in the midst of a firm alcoholic aroma.
The nose has a fresh citrus aroma for a moment, then an alcohole aroma that passes through to the nose.
The attack is slightly astringent with a touch of acidity, and towards the mid-palate, the withering graininess, nuttiness, richness, and umami can be felt as the temperature rises.
The aftertaste is a little crisp, and the sake has a classical quality, as if nothing has happened.
Sake from the Handa region often has a strong, full-bodied flavor. I think it is because they do not lose to dishes with strong flavors such as tamari soy sauce and miso.
Yumeginko is Aichi Prefecture's rice suitable for sake brewing, and is suitable for ginjo because its heart white is smaller than that of Yoshimizu.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice used: 100% Yume-Ginko
Polishing ratio: 60
Sake degree: +1
Alcohol percentage: 15% to 16%.
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