あるでば
Slightly dry. However, it has a clean taste.
Memo
Rice: Tominokoh from Toyama Prefecture
Rice polishing ratio: 60
Alcohol content: 16%.
Sake degree: ±0
Acidity: 1.4
Sake made with Yamada-Nishiki is produced by many breweries throughout Japan, and the rice is often used especially for sake that is submitted to sake competitions and for sake that represents the brewery.
On the other hand, in order to reduce reliance on Yamada-Nishiki, the development of original sake brewing rice is accelerating in many regions, and an increasing number of breweries are winning gold medals for their use of this rice.
The most famous original rice for sake brewing in Toyama Prefecture is "Yuyamanishiki," an early maturing variety with a large heart white, early water absorption, easy propagation of koji mold, and resistance to crushing when polished, making it suitable for making ginjo sake.
Tominokou" was created with Yuyamanishiki as the father and Yamadanishiki as the mother.
Because Yamadanishiki produced in Toyama Prefecture is harvested late and does not mature sufficiently, sake breweries in Toyama Prefecture have been using rice produced in other prefectures. Tominokou has a higher yield rate than Yamadanishiki, a higher incidence of heart white, and a higher sensory evaluation of the finished sake, and is highly anticipated. (Edited from the website)
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