ももこ
Rice used: Sado Island rice grown with less fertilizer, Gohyakumangoku
Yeast used: Association 1501
Sake meter: +1.4
Rice polishing ratio: 60
Acidity: 2.1
Amino acidity: 1.1
Alcohol percentage: 15.7
Release date: June (once a year)
◆Storage: Refrigeration required
It is said that this sake is stored and aged in a frozen container at -5 degrees Celsius to keep it fresh, and is sold only through the summer.
I purchased four bottles of sake during my trip to Niigata.
These were purchased at a liquor store on Sado Island and sent home via cool delivery.
When I opened the bottle, the lid popped off with a pop. Expectations were high for the gaseous sensation.
At first sip, I could feel the tightness.
The taste is refreshing, but you can taste the sweetness of the rice, and there is also a moderate acidity and a nice sharpness!
This is a taste I would like to repeat.
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