yu yu
Atago no Matsumatsu Gin no Iroha Junmai Daiginjo
Seasonal February shipment
Atago no Matsumatsu Junmai Daiginjo is made from 100% "Gin-no-Iroha" sake brewing rice produced in Miyagi Prefecture.
The rice is 100% "Gin-no-Iroha", which is a rice produced in Miyagi Prefecture and suitable for sake brewing.
We use a yeast that does not release aroma in order to enjoy the flavor of the rice,
A yeast that does not produce aroma is used to enjoy the flavor of the rice.
It has a clean taste with low amino acid content,
It is light and rhythmically changing,
It is the sharpest in the series.
Gin-no-Iroha
Gin-no-Iroha (Tohoku Sake No. 218) is a sake made from rice suitable for sake brewing, "Kuranohana," which made its debut in 1997.
It is the second variety of rice for sake brewing after "Kuranohana," which made its debut in 1997,
It is the second variety of rice suitable for sake brewing in Miyagi Prefecture in about 20 years, following "Kuranohana," which debuted in 1997.
[Awards]
National Heated Sake Contest 2024 Premium Lukewarm Category [Gold Award].
Gold medal in the Junmai Daiginjo-Shu category at the Feminaries World Wine Competition 2024.
[Taste] Fresh, light and crisp.
[Aroma] Banana
[Foods it pairs well with]
All kinds of seafood, carpaccio, oysters
Rice polishing ratio: 50
Sake degree: +1
Acidity: 1.6
Amino acidity: 0.9
Alcohol content: 15
Rice used: Gin-no-Iroha
HP Excerpt ⬆HP Excerpt ⬆HP Excerpt ⬆HP Excerpt
Banana...you may know what I mean 🍌.
This has a sake level of +1 🤔 it feels sweet 🤔.
I guess it's something to do with acidity and amino acids,
I wonder 🤔 like it 🩷.
◆Sizzling cold sake cups I met at the Great Pottery Fair
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