ryo
Memo
Seeking a summer flavor that is not found in the traditional "Tazake" flavor, we used "white malted rice", which is not commonly used in traditional sake, for a portion of the product.
To give a refreshing citrus-like citric acidity characteristic of "white malted rice" an even more impactful coolness, carbon dioxide gas was injected.
Aomori Prefecture's "Hanabukiyuki" rice suitable for sake brewing is polished to 55% and brewed using the Ginjo-style brewing method. (Base sake "Tasake Junmai Ginjo Shiro Nama")
Rice used: Hanabukiyuki
Polishing ratio : Koji 50%, Kake 55
Sake degree : -1.5
Acidity : 1.93
Alcohol content : 15
Produced in : Nishida Shuzo Brewery, Aomori
Source: https://www.yajima-jizake.co.jp/products/detail.php?product_id=6378
Impressions.
Easy to drink, refreshing.
The carbonation felt a little strong, but not unpleasant.
I could definitely taste the koji.
I thought I wouldn't be able to enjoy it on the second day because of the carbonation, but it turned slightly carbonated and I could feel the sweetness.
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