Ubusuna穂増 七農醸 2024
Hiz
Hozu, the highest peak of the season.
Shiori" is also brewed using the old-fashioned brewing method
With each passing year, the integration with the climate
and sublimated with each passing year.
It is more like a unique product called "San-do" than a sake.
I feel that we are moving forward with this unique product.
My personal preference
70/100
[Sweetness/Sweetness]
Sweet ☆☆☆☆⭐️☆☆☆☆☆☆Dry
Appearance.
[hue].
Slightly pale yellow
《Nature》[Aroma
Slightly short
Ginjo Aroma △ Kabosu
Ingredient aroma ○ Steamed rice, lactic acid-like
Aged aroma
Other
[Examples]
Mainly mild raw material aroma
Taste
[Attack]
Slightly short
[Texture]
Mellow.
Slightly effervescent
[Taste]
Sweet x Slightly sweet
Acidity ○ Deep
Bitterness
Slightly full-bodied
[Complexity]
Slightly complex
[Aroma]
Medium
Same as Kamitachiko
[Lingering]
Medium
The mild acidity in the first half and the astringency in the second half are
≪Characteristic Element
≪Notes.
Fairly acidic.
[Classification by flavor characteristics]
Sake with fragrance
Refreshing sake
Mellow sake
Mature sake
Japanese>English