Ryu
From Ayagiku Shuzo, Kagawa Prefecture...
Ayagiku Junmai Ginjo Namaishu
This is one of the few "Ayagiku" series that is a pure sake type!
There are quite a few unpasteurized sake types, but there are not many unpasteurized sake types.
This junmai ginjo sake is made from 100% Kagawa sake rice "Oceto"!
Junmai Ginjo-shu is made in early spring and bottled as is.
The aroma on the nose is pleasant and refreshing, reminiscent of a fresh sake, and in the mouth it has a juicy fruity aroma reminiscent of melon, and the flavor of rice with just the right amount of flavor spreads out, with a core acidity typical of Ayagiku, a pleasant bitterness, and a good finish due to the slight sense of gas that still remains ♫
It has a good drinking experience, but it feels lighter than the alcohol content (17%), and is perfect for the coming season when well chilled.
It can be served with a wide range of meals, from light dishes such as sashimi and carpaccio, to dishes with a slightly stronger flavor such as meuniere and grilled chicken (salted).
Raw material rice・・・・・Ouseto 100% from Kagawa Prefecture
Polishing ratio・・・・60
Sake degree・・・・+2.0 (slightly dry)
Acidity・・・・・・1.9
Alcohol content: 17
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