アラサー酒呑童子
I purchased a four-pack bottle of Kaze no Mori standard.
Upon opening the bottle, white gasses overflow from the bottle mouth and a faint ginjo aroma wafts through the air.
Pouring it into a booze cup, it has a light texture and is almost transparent despite being unfiltered. The top-tasting aroma is "slight," which probably depends on the temperature.
On the palate, white grape and young melon-like flavors can be detected. There is definitely a ginjo aroma, perhaps derived from the long low-temperature fermentation, even though it is 65 polished, but it is not overdone and is very elegant.
Following the aroma, the palate is stimulated by a firm gassy sensation that is typical of ultra-hard water (thank goodness it was made so early in the production process). It also has a cider-like minerality.
The umami, mild sweetness, and the assertion of the five tastes continue in good balance, and finally, it finishes with a sharp finish, leaving a slight sense of namaishu (raw sake).
Overall, the impression is of a beautiful, easy-drinking sake made with the No. 7 yeast. The 7 yeast. It is modern, but its calmness gives it a classic feel.
From tomorrow onward, I would like to enjoy the changes in flavor as the gas level decreases and compare it to Akitsuho 507.
Rice: 100% Akitsuho, 65 polished
Water: ultra-hard water, hardness 250mg/l
Yeast: No. 7
Fermentation: 32 days, long low-temperature fermentation
Strength: 16
Production: February 2023
2022BY winter brewing tank
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