Takachiyo純米酒 美山錦100% 扁平精米 発酵完全型+19 無濾過生原酒
シベハス
Light yellow but transparent looking.
The top-tasting aroma is apple or a bit more sour, what is it, plum?
The sourness comes as soon as you put it in your mouth, and it tingles.
The aftertaste is an alcohol-like bitterness, which is exactly what one would expect from a "dry" sake.
There is also a pungent sensation in the nose.
The spiciness makes the inside of the mouth a little tangy.
I looked up the term "fermentation complete" to find out what it means. I looked it up and found out that it is a state in which the yeast breaks down the sugar in the mash to its limit and stops fermentation by itself. That's why it has a sake strength of +19.
When I drank Ei's Miyamanishiki, I had an image of it being pear-like, but I guess that was more of a ginjo aroma than rice. The same sake rice somehow didn't give me the impression it did then.
It was so dry that I was relieved when I drank a more moderate Yuki no Kayasha. I would recommend it to those who like dry sake.
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