yosi
Junmai Namaishu with a milling ratio of 50% for koji rice and 80% for kake rice.
According to our research, Tenmei's "Nakadori" series is from No. 0 to No. 5, and one bottle is released almost every month, which is unique to the sake brewing season. The concept of "Nakadori Sango-go" is to create a balance of umami and acidity by taking advantage of the characteristics of the raw material rice, "Kame-no-o" produced in Oogata-mura, Akita Prefecture.
The ogara-momi (a hint of a haze) when poured into a glass is very atmospheric. The aroma is fruity, reminiscent of sweet and sour grapefruit and green apple. The first impression after drinking the wine is refreshing and dry, with a strong acidity and bitterness that reminds one of grapefruit and citrus from the refreshing feeling of slight carbonation.
This is delicious!
My favorite level (self-assessment)
★★★★★★★★☆☆☆
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