Kinryo瓶内二次発酵 純米吟醸
sibylla_tks
It's a blistering October and I'm not sure I'll be able to keep track in time at all 😩.
Anyway, here are some local drinks that I drank at an event that was held on a sake day last month.
First of all, I chose "Kinryo" (second fermentation in bottle) Junmai Ginjyo (pure rice ginjo) for the toast.
The fine bubbles were like champagne, but with the transparency typical of sake.
The aroma has a fresh ginjo aroma with a hint of green apple. The aroma is very elegant and not too strong.
As expected, it has a delicate and gentle chirichiri gasiness!
Fresh slight bubbles are enjoyable 😆.
The light sweetness and tight acidity are a perfect match.
It was the right choice as a sake to start with 😊.
Japanese>English