デルタ
Nagano Prefecture Marusei Shuzo
Seimasamune Omatsuri Carp Junmai Ginjyo Unfiltered Ori-Garami Nama
Rice used: Yamae-Nishiki from Nagano, Polishing ratio 55
Hitogokochi from Nagano, Polishing ratio 55
Hime-no-Mochi from Nagano Prefecture Polishing ratio 59
Yeast: Nagano C yeast
Alcohol 14
The local lactic acid bacteria PP165 is used.
Aroma: Grapefruit, pear, and lactic acid aroma. There is a grapefruit aroma in the keynote aroma of sake.
Taste: The taste is gaseous, with a freshness of pears, followed by the bitterness of grapefruit and the acidity of lactic acid. The bitterness remains at the end, perhaps due to the gaseous sensation of the orikara, but it is very easy to drink because it is sharp and disappears naturally.
It is not the extremely fruity sake of recent years, but rather a slightly fruity sake with the characteristics of Japanese sake. It is good to drink it freshly opened, or let it sit for a few days to round it out and make it easier to drink. The label is cute!
In case you are wondering, this is my favorite sake brewery.
Degree of preference 7/10
Japanese>English