ももこ
Daiginjo Hi-iri
Sake meter rating: +5-+9
Acidity: 1.1-1.4
Ingredients: Rice, Rice malt, Brewer's alcohol
Rice polishing ratio: 40% (Yamadanishiki)
Alcohol content: 15-16
Brewing water: Oigawa river system, Southern Alps subsoil water (soft water)
Yeast: Shizuoka yeast
The last night of my business trip
I found a bottle of sake at a wine shop, slipped behind the counter and ordered a glass of this wine!
The sweet aroma heightened my anticipation!
The presence of umami and acidity was detectable, but it seemed to run away very fast!
The next thing I know, it's gone!
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