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KudokijozuJr. 小川酵母純米大吟醸生詰酒
alt 1alt 2
家飲み部
31
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.
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