Sugata純米吟醸 愛山 無濾過生原酒
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Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me.
(My impression after drinking it)
The appearance is clear and colorless, with a slight greenish tinge. The top aroma is fruity and has a good ginjo aroma like white peaches. In the mouth, it has a well-balanced, firm sweet and sour taste. The umami of the rice goes down the throat firmly, and the sweetness lingers in the aftertaste. This sweetness and sweet-sourness is "suidama. The yeast seems to be 1801 yeast which produces a lot of ethyl caproate. We do not know specifically which yeast is used in Suiyu, only that it is a home-cultivated yeast, but it is possible that it is a very similar yeast.
Brewer : Iinuma Meizo (Tochigi, Tochigi Prefecture)
Volume: 720ml
Strength: 16.8 degrees Celsius
Rice used: Aiyama
Rice polishing ratio: 55
Yeast used: Aikyo 1801 yeast
Acidity: 1.6
Amino acidity: 2.2
Sake degree: -2.0
Price : 1,980 yen (tax included)
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