captain_cr-z
The characteristics of Ogawa yeast are: "It produces an excellent aroma (ethyl caproate), produces little acidity, and works well at low temperatures, so it is highly regarded as a yeast suitable for high-grade sake such as ginjo.
Kamenoi Sake Brewery's mellow sake, whether dry or sweet, is crisp and clear, and I wonder if Ogawa yeast is responsible for this characteristic. I wonder if Ogawa yeast is responsible for this characteristic.
I am a pervert who has recently become curious about the differences in aroma and taste depending on the yeast, type of rice, and brewing method of sake.
[Aroma
Fruity and refreshing ginjo aroma.
Green apple, sweet ripe pineapple, hints of peach, citrus, and orange peel.
Very pleasant aroma with citrusy and sweet notes.
[Taste].
Smooth on the palate.
It has a fruity sweetness like apple and pineapple, with a sweet and umami taste of rice.
There is little acidity and bitterness, and almost no pungency.
As usual, it has a sharpness. Easy to drink.
Summary
Fruity and delicious.
It has a good balance of sweetness, umami, acidity, and bitterness.
I would like to conquer the entire Jr. series lineup over the course of this year and make a personal ranking of the sweetness and deliciousness.
Japanese>English