akikoda3
Konokun Junmai Ginjo, dark blue label, unfiltered unpasteurized sake
Rated 4.3-4.4
Sake Mashu: Sanki Amazake Moto
Ingredients: rice (domestic), rice malt (domestic), rice for sake: Tamakae (from Tottori Prefecture), ratio of polished rice: 58%, yeast: 601, alcohol: 14%.
The brewing process is based on the acid base yeast. During the yeast yeast preparation, steamed sake rice is put into hot water to saccharify it at high temperatures, and then lactic acid bacteria are added to the rice.
This brewing method prevents the growth of bacteria by increasing acidity. This brewing method gives sake a natural acidity, and also produces a sake with a sense of body. The juicy flavor spreads in the mouth, and the acidity from the lactic acid bacteria is pleasantly light and fresh Junmai Ginjo. The juicy flavor is not too harsh, and the acidity gives it a nice sharpness.
The aroma is mild to bitter and slightly bitter. Slightly strong body.
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