たけるパパ
This one has been sitting for a little more than half a year😅.
The screw cap is perforated with a hole for venting, so I guess it's from this season 🧐.
I get the second snowman ⛄️ this season.
The rice used is from Sakura City, Tochigi Prefecture.
Domaine Sakura, 100% Yamadanishiki
Polishing ratio is about 50% for koji rice and 60% for kake rice.
The alcohol level is 13 degrees.
Specifications: Nama-Hashiwastu/nama-zake/second fermentation in the bottle.
When the bottle is opened, the aroma is gorgeous and fruity. It has a pleasant sweet smell reminiscent of high sugar content fruits such as white peaches and pears, as well as light, gentle sweet and sour smells of Muscat and yogurt.
When poured into a sake cup, it has a slightly thickened texture and a cloudy milky white color. Fine bubbles bubble up slightly.
The first sip reveals a juicy, round sweetness like that of white peaches or muscats, followed by a refreshing acidity that tightens the sweetness. The flavor of the rice and the fermentation process using the sake yeast gives the taste a depth and wildness.
The final taste is a combination of sourness and a slight bitterness, and the sharpness of the finish leaves no sweetness on the palate.
Perhaps because it was laid down to rest, the sense of fermentation has faded. Instead, the roundness has deepened, which is good.
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