Milan Hauser
Type: daiginjo, rice: Yamada Nishiki (koji), Yamada Nishiki, Gohyakumangoku, other (kakemai), polishing rate: 45%, SMV: +5, acidity: 1.2, amino acid: 1.0, yeast: No. 901, alc: 15,5%
Faint aroma of melons and alcohol. I couldn't smell any ginjoka.
Flavor is dry with sharp acidity at both sides of my mouth and moderate umami. Strong flavor of alcohol a little bit like vodka. Cool and light mouthfeel.
I liked Hakkaisan junmai daiginjo better.
I engraved that 酒 character on the glass myself 😃
Masaaki Sapporo
Milan Hauser, good morning 😃It's a stylish building 👀The lettering on the glass is amazing you did it yourself✨.
Japanese>English
Milan Hauser
@Masaaki Sapporo Thank you for your comment. Yes, I went to an old glass factory and made it 😃