ももこ
Sake quality Junmai-shu
Ingredients: Rice (domestic), Rice malt (domestic)
Rice used: Koshihikari (from Tango, Kyoto)
Rice polishing ratio 60
Alcohol content 15.5
Sake degree +3
Acidity 2.6
Nama-shu/Hiirei Nama-shu
I asked my favorite bar what was today's sake, and was offered a bottle of wine that he had bought at Ginza SIX. I asked what the sake of the day was and was served a bottle of wine that he had bought at Ginza SIX.
It had a fresh fruity ginjo aroma, gradual acidity, sweetness, and umami, all of which were present, but also had a nice sharpness.
It was a nice encounter.
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