Kumakichi
Comparison of spring and summer bottles of Kuroryu that had been sitting in the back of the fridge.
The Spring Shibori is a ginjo-shu and the Summer Shibori is a junmai-ginjo-shu, which is different, but both are brewed from the same Gohyakumangoku grape and have a refreshingly light taste.
Kuroryu Summer Shibori Junmai Ginjo-shu
A dry type with a slight fruity aroma and an impressive sharpness after each sip! It was a summer sake that went well with food, and could also be enjoyed chilled and without a tsumami! But be careful not to drink too much as it has a high alcohol content!
Rice polishing ratio: 55% (100% Gohyakumangoku produced in Fukui Prefecture)
Alcohol content: 17%.
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