loopyHere 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.
(My impression after drinking it)
It looks almost colorless and transparent. It has a citrusy ginjo aroma. When cold, it did not smell of white peach, pineapple, muscat or banana, but of acetone and cemedine-like ginjo alcohol. In the mouth, it tastes sweet and sour with a predominant acidity. A bitter aftertaste lingers. As it neared room temperature, the ginjo aroma became muscat. I wonder if it is the ethyl caproate ginjo aroma after all. It is a sweet sake with a strong acidity. Is this a characteristic of Kumamoto Koro yeast No. 9?
I will keep this in mind.
Producer: Yoshimura Hideo Shoten (Wakayama City)
Rice: Koji Yamadanishiki, Kake Miyamanishiki
Rice polishing ratio: 60
Yeast: 1401 (Kanazawa)
Alcohol percentage: 15.4
Sake meter: +2.0
Acidity: 1.7
Amino acidity: Not disclosed
Volume: 720ml
Price: 1,375 yen (tax included)
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