um
Alcohol content: 16
Rice used: Undisclosed
Rice Polishing Ratio: 40% (Koji rice), 50% (Kake rice)
At a sake meeting in Tokyo.
The specs are Junmai Daiginjo class.
Many people have posted about this sake on Sake-no-wa, and I finally had a chance to drink it.
The aroma is a ginjo fragrance with hints of pear and peach, but when you drink it, the aroma is so mellow that it penetrates deep into your nose.
The taste has a very high balance of sweetness, acidity, and rice-derived umami. There is almost no bitterness, and the lingering aftertaste is easily cut off when the drink is over.
This is a very delicious sake.
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