まっつ
I had been looking forward to daiginjo doburoku since January and went to Kujukuri when I got a call from Moriya Sake Brewery that it was ready. I was so excited and went to Kujukuri.
First, I had the supernatant first, then the cloudy doburoku 🍶🍶 after mixing it.
The taste is gentle and somewhat dry, leaving an astringent taste in the back of the throat.
It also has a nice lactic acid beverage flavor.
If you are looking for a sake-like taste, it might be the Junmai Ginjo in the fourth picture.
Raw material rice: Domestic rice
Polishing ratio: 50
Sake meter degree: -1.0
Acidity
Amino acids: -
Alcohol content: 17 degrees Celsius
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