akikoda3
drunken whale junmai daiginjo koiku akiagari
Rating 4.4
Rice: Gin no Sei, Polishing ratio: 45%, Yeast used: Kumamoto yeast (KA-4), Kochi yeast (A-14)
Sake meter: +6.0, Acidity: 1.7, Alcohol level: 16
A blend of two different types of sake: Kumamoto yeast (KA-4) with a clean taste and Kochi yeast (A-14) with a fresh banana-like aroma. The sake is stored in ice temperature and refrigeration, resulting in a sake with a mature aroma and umami flavor. The taste has the unique ginjo aroma of a daiginjo and the firm acidity typical of drunken whales.
It has a banana-melon aroma, perhaps because it has been laid down to rest, and is a bit languid. The convergence is refreshing.
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