酔生夢死
Fresh aroma of citrus fruits
Moderate sweetness from gentle mouthfeel
Light acidity and overall sharpness
Slight saltiness in the aftertaste. ⭕️
Slight hint of strawberry on the nose: ⭕️
Sake that makes you want to eat seafood, even uncooked sashimi.
Sake that makes you want to eat seafood, even uncooked ones such as sashimi: ‼️
Alcohol 17%.
Sake degree +1 to +2
Acidity 1.6
Amino acidity 1.7-1.8
Rice used: Manamusume (Miyagi)
Polishing ratio (Kake rice/Koji rice) 65%, 65
Yeast In-house yeast (No.12? (⭕️)
Sake from Shiogama, which is famous for its fresh tuna landings
Manamusume
One of the next generation of Miyagi rice varieties that debuted in 1997 with Chiyonishiki as the mother and Hitomebore as the father. （The quality and taste are on par with Hitomebore, and the brown rice is heavy with a thousand grain weight of 24.8 g. The rice grains are large, resulting in a high polishing ratio and increased cooking. It is characterized by its high cold resistance and disease resistance, easy cultivation, and low annual variation in yield, quality, and eating quality.
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