Yuki no Bosha美酒の設計 純米吟醸生酒
loopy
Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me.
(My impression after drinking it)
It looks clear and colorless for an unfiltered sake. It has a rich aroma of ginjo, like that of white peaches. When you put it in your mouth, the elegant sweet and sour taste spreads down your throat without any stimulation. The acidity is not strong, so it does not have a sharp taste. Suiyu, which we compared at the same time, has a stronger sweet taste. Hyakko has the least sweetness of the three types compared. It is a beautiful sake with no miscellaneous flavors at all. At room temperature or on the second day, the sweetness becomes even stronger, and the malic acid from the No. 10 yeast is well expressed.
Producer: Saiya Sake Brewery (Yurihonjo City)
Rice used: Yamadanishiki from Hyogo Prefecture
Rice polishing ratio: 55
Yeast: Homemade cultured yeast
Alcohol percentage: 15.8% Japan Sake Brewers Association
Japan Sake Brewer's Degree: +1.3
Acidity: 1.6
Price : 720ml 2,090 yen (tax included)
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