akikoda3
Umanishiki "SAKASO!" Junmai Ginjo
Rating 4.4
Rice: Shizuku Ehime (produced in Ehime), 60% polished rice, 15.8% alcohol by volume, Sake degree: +3.5, Acidity: 1.6, Amino acidity: 1.5
Through joint industry-academia-government research by the Ehime Sake Brewers Association, Tokyo University of Agriculture, and Ehime Prefecture, we have succeeded in isolating and cultivating four types of floral yeast for sake from a new strain of delphinium "Sakurahime" born in Ehime. The newly developed original floral yeast for sake brewing, "Ehime Sakurahime Yeast" is used.
Umanishiki "SAKASO!" uses "TYPE-2" (Clear) yeast out of the four types. It has a clean and soft sake quality, a clean taste, and a gentle, subdued, cool aroma. Ehime's first rice suitable for sake brewing, SHIZUKUHIME, is used to make this sake with a delicious flavor. A mellow sensation of soft sweetness from the flower yeast. Bitterness, sweetness, acidity, etc. are moderate.
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