loopy
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.
Producer: Taketsuru Shuzoten (Takehara City, Hiroshima Prefecture)
Rice used: Hachitan-Nishiki
Rice polishing ratio: 70%.
Yeast: Association 601 yeast
Alcohol percentage: 15.6
Nisshu degree: +10.5
Acidity: 2.5
Amino acidity: Not disclosed
Volume: 720ml
Price: 1,573 yen (tax included)
(My impression after drinking it)
It looks yellowish. The aroma is of alcohol and rice bran. When you put it in your mouth, you will be surprised to find that the umami of the rice does not come through. I thought it would be richer and more like a heated sake, but it wasn't particularly outstandingly delicious as a heated sake.... It is far different from the deliciousness of heated Shinkame sake.
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