越の酒好き
Light and dry
Light on the tongue.
A light texture on the tongue, a calm ginjo aroma
The first half of the bottle has a good amount of sweetness. The second half has a moderate acidity, which is typical of a sake brewed using the traditional sake yeast, but the overall balance between sweetness and acidity is good.
The aftertaste is alcoholic.
100% Yamadanishiki, 55% polished rice
Alcohol 17%.
For Izumihashi, it has a strong sweetness and a good balance of acidity, which I like.
Although it is a sake made using the traditional "nama-hashidashi" method, it has a less complex flavor characteristic of nama-hashidashi, which made me wonder if it was made using the traditional method. It was a little surprising but tasty.
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