ことり
It is often used to make shochu, and they use white koji, which was discovered as a mutation of black koji. It also seems to have the characteristic of producing a large amount of citric acid. It has a faintly sweet aroma.
It has a mild taste and is richer than Black, with a strong sweet and sour taste, reminding me of Marufei No. 77. The aftertaste is refreshing with a lemony and bitter taste.
Rice: 100% Saganohana
Rice polishing ratio: 55
Alcohol content: 15%.
Sake meter: -11
Acidity: 3.2
Japanese>English
Rafa papa
Hi Kotori 😃
It would be interesting to compare black malted rice and white malted rice 😊Both have a sour taste like Saga's sake 😋I've never had Higashitsuru so I'd like to try it 😌.
Japanese>English
ことり
Hi Rafa papa 😊It's hard to compare 😅I preferred the white one which seemed a bit darker in taste and flavor, but both were easy to drink with the atmosphere of the wine.
Japanese>English