はるアキ
Hana-no-Ko Shuzo's "Sango 2025 Kago Shikonosai Sake".
Higo Kako" was a special type of rice grown in Kumamoto Prefecture during the Edo period (1603-1868), when it was said to be the best Higo rice under heaven. The brewer spent three years to revive the rice from 40 grains of unhulled rice, and this bottle was brewed in the Kikuchi River basin, a place where rice cultivation has continued for 2,000 years, using no fertilizers or pesticides.
The aroma is of discreet white peach fruit, marshmallow, and yogurt-like aroma. While the dissolved gas and high acidity give a sense of freshness, the mid-palate and lingering finish are dry, with a full flavor, a hint of bitterness, and a deep grain aroma that extends to the fullest. It is more complex than the previous year, with a stronger umami of rice.
A dish of spinach with sesame paste is recommended to match the subtle bitterness and umami.
Specific name: Undisclosed
Rice variety: Kago, produced in Wasui Town in the Kikuchi River basin
Production area: Kumamoto Prefecture
Alcohol percentage: 13
Yeast used: No.9 yeast
Sake strength:Not disclosed
Acidity: Not disclosed
Amino acidity: Not disclosed
Rice polishing ratio: undisclosed
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