Ryu
From Kawatsuru Shuzo in Kagawa Prefecture...
KAWATSURU Olive Light Junmai Ginjyo Nama Genjozo
This limited-edition pure rice ginjo-nama sake is brewed using Sanuki olive yeast (KO18) from olives on Shodoshima Island and white koji, which is mainly used for shochu, in the traditional "mizu-hashirokomi" brewing method established in the Muromachi period (1333-1573)!
Sanuki olive yeast", "white koji", "mizu-hashime"...these are all key words, but they all have one thing in common: acidity!
The resulting sake also has a very characteristic taste, with the acidity playing a leading role. The three types of acidity overlap in perfect balance, creating a taste with a mysterious depth and breadth.
The rice flavor is gently full, and the alcohol content is kept low despite being a draft sake, so it is very easy to drink.
The fresh, sweet and sour taste with a sense of transparency is perfect for the current season, and it goes well with a glass of wine with a crisp chill.
Ingredient rice: ・・・・ 100% Sanuki Iyomai produced in Kagawa Prefecture
Polishing ratio: 50%.
Yeast used: Sanuki olive yeast (KO18)
Sake meter degree: -26 (very sweet)
Acidity: ・・・・・4.8
Alcohol content・・・11度
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