Ryota
Tsugenoir" means "terroir of the region of Tsukiji" and was created with the intention of brewing a sake from the region of Tsukiji using rice produced in the Tsukiji district where the brewery is located. The rice used is dewy leaf wind. Mr. Morimoto, a local rice farmer in Tsukiji, grows the rice in a near-organic way. The rice was low-polished (81%) in order to utilize the power of the rice in the fermentation process and to create a complex flavor.
The aroma is mild. The aroma is mild, with a hint of koji (malted rice).
The mouthfeel is round and moist. The mouthfeel is slightly crisp, with a full flavor that spreads gradually.
While there is a smart element, there is also a firm acidity and a bit of graininess and complexity.
It is not heavy, but has a good density and a crisp taste.
(Mochizuki))
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