たけるパパ
I brought this bottle along with a bottle of Takachiyo when I went to buy it at Yukiguni Shuho Kanazawa-ya Sake Brewery in Minamiuonuma City, Niigata Prefecture in September. This is the first Junmai Ginjo we have ever had.
The rice used for the Koji rice is Gohyakumangoku from Niigata Prefecture, and the rice used for the Kake rice is Koshibuki.
Rice polishing ratio is 60%.
The alcohol content is 14 degrees Celsius.
Sake level is -32, which is quite sweet.
The specifications are: single-stage brewing, bag pressing, and unfiltered unpasteurized sake.
When the bottle is opened, the aroma is sweet and gorgeous, like pear or lychee, with a hint of rice and a light lactic acidic softness.
When poured into the sake cup, it has a clear, pale yellowish color with a viscosity that is neither too light nor too heavy.
When you take a sip, it has a fruity taste like pear or lychee. The sweetness spreads firmly in the mouth, followed by umami. The acidity is then added, and the aftertaste is sharp with a pronounced acidity. The aftertaste is sweet and umami.
While it is sweet, the acidity stands out and the flavor is light. It is a sweet and sour type.
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