loopy
Rice: Miyamanishiki, Akita Sake Komachi
Polishing ratio: 60
Sake meter degree: -18
Acidity: 3.2
Alcohol percentage: 14
Yeast used: Association No. 77
Storage method: Refrigeration required
It was so good that I bought another bottle the next day.
(My impression after drinking it)
I remember that it is a brewery that stores sake in a closed mine. Tobirazumi is a sake brewery in Akita, I remember it is stored in a closed mine.
The Tobirazumi I bought today is a nigori sake with a sake level of -15, which makes it a very sweet sake.
When I opened the bottle and poured it into a glass, it smelled of citrus fruits. At first I thought it might be grapefruit. The taste in the mouth is sweet and sour and fruity. I realize it is not grapefruit, but apple sourness. I looked at the yeast and saw that it was Association 77 yeast. I was impressed that this is the yeast that produces malic acid. It tastes a bit pungent on the tongue. This is a delicious sake. It seems to be sold in limited quantities, so it is not a sake that can be drunk all year round. We are grateful for this new encounter!
I mistakenly identified it as Kazuno Meishu K.K., a sake brewery in Kazuno that stores sake in the copper mine tunnels in Oosazawa.
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