akikoda3
SAGATA YAMATANOSUGATA Junmai Ginjyo Unfiltered Unrefined Genshu, Bottle Fired
Rated 4.4-4.3
Eight types of sake rice are used in the sake mother, and then in each of the three stages of the sake brewing process (hatsuzoe, nakazoe, and tomezoe), the sake rice is distributed as follows
Sake mother koji rice: 2% Gohyakumangoku
Sake mother koji rice Hitogokochi 4%
Yamadanishiki 4%
Hatsuzome koji rice Ginpu 12
Nakazoe koji rice: Kitanoshizuku 6%
Nakazoe koji rice Comet Star 24
Tomezoe koji rice Yumesasara 8% Tomezoe koji rice Omachi 40
Tomezoe koji rice Omachi 40
Bottle heating is a rare sake.
From the soft mouthfeel to the concentrated umami. The overall flavor is cohesive and thick, with a variety of umami asserting themselves one after another. The lingering taste is slightly bitter and dry.
It has a mild melon aroma and a strawberry aroma with acidity,
It has a slightly sweet umami taste, and you may feel a bit of a dullness at the convergence.
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