たけるパパ
This 375ml sparkling kijoshu is produced in April 2024 by the Watanabe Shuzo brewery located in the Hachimizo Mountains of Otawara City. This is the first time for Kyokko.
This time, it is filled with naturally sparkling carbon dioxide gas generated during the brewing process. Perhaps it is my imagination, but I have been enjoying sparkling sake lately.
The raw material rice is 100% Yume-Sarara.
Polishing ratio is 50%.
Alcohol content is a low 12%.
Sake level is -76 (extremely sweet)
Acidity is 4.2
It is sealed with a cork stopper like a wine.
The bottle is effervescent, and I impatiently opened the cork. When I pulled up the cork, the cork stopper was pushed up with a popping sound, but I managed to open the bottle safely.
When the bottle was opened, the aroma was sweet like white peaches.
The sake has a pale yellow color and a thick, thick texture with fine bubbles bubbling up as it is poured into the sake cup with a shuffling sound.
As you take a sip, an elegant sweetness spreads in the mouth, followed by a refreshing acidity that quickly drifts in and disappears. After the acidity, a full-bodied sweetness typical of kijo-zake lingers on the tongue.
After pouring into the sake cup, the gaseous sensation quickly disappears with the passage of time, and instead a very rich sweetness stands out in a sweet 🍶 taste.
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