Kiru
19 Chikuraji Junmai Daiginjyo steamed in a bottle
Rice: 100% Yuuzhan Nishiki from Fujiyama Prefecture
Yeast：Self-cultivated yeast
Fine rice: 40%, alcoholic strength 14.96
Japanese alcoholic strength-3.92、Acidity 1.37
Appearance clarity：Terry
Color: light yellow
Viscosity: slightly higher
Aroma intensity: medium
Complexity: medium
Aroma of ginjyosu: pineapple, cantaloupe
Aroma of raw material: steamed rice
Matured aroma:
Performance: Aromas of pineapple and cantaloupe in the aroma of steamed rice and fluffy raw materials.
Flavor intensity: Medium
Complexity: medium
Sweetness and pungency: slightly sweet
Sweetness: white sugar, pear, maltose
Sourness: lactic acid, citrus
Bitterness: Laurel
Aftertaste: steamed rice, kombucha
Other:
Performance: Clean white sugar aroma in the mouth, fluffy flavor of steamed rice with some roundness of kombucha, soft and watery sweetness of pear, and clean and transparent sweetness of maltose with some stagnation, some lactic acidity and citrus acidity with astringency similar to bay leaf. The wine is medium-bodied, clean and somewhat transparent, with a rounded mouthfeel and a clean finish, finishing with some rounded, crisp acidity.
Aftertaste: slightly low
Finish: on the short side
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