Miki
Kuramoto R1
Encountered at Tatsumi Dungeon in Ginza*.
The clerk told me that it is made like Bodai yeast and has more acidity than SE. He said, "It has more acidity than SE.
I thought, "Ah, this is the style I like," and bought it immediately*.
Kuramoto's SE used to be 4mmp of the Muscat! It had the look of white wine. This R1 has a full-bodied acidity, more lush and lactic than Muscat, with a green apple calpis-like aroma*.
The aftertaste is short*.
I found this kind of expression of acidity to be very interesting, and I thought that this kind of acidic strain suits my palate*.
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