寿梨庵
The overall alcohol content was high in 2022BY.
This SNOW CRESCENT was also 15 degrees ⤴️
The Yamadanishiki version was also 15 degrees.
I think this is the first Koei Kiku sake brewed with Sagabiyori.
I was able to open the bottle successfully, and the first thing I did was to drink the supernatant: ✌️
Tingling and light fizziness 🫧.
Fruitiness like orange and apricot is where I often find it. Just maybe a bit aged 😥.
High acidity, low sweetness, maybe dry in the Kouei Chrysanthemum...
There is a sense of alcohol, but not enough in terms of flavor.
Mix it...
More lactic acidity, more effervescence and volume✨.
This way 👍
Still dry, a bit bitter 😕.
Hardest hardness so far (high degree ➡︎ hardness, ball theory ❔😅)
In any case, I think low alu would be more suitable for snoclet 🤔.
Japanese>English