ひろ3
100% Miyamanishiki from Ibaraki Prefecture is used. This is a Junmai Ginjo-shu with no added yeast and a pure sake yeast base. I wonder what "no added yeast" means 🤔I guess it means no sake yeast is added.... I don't really understand the technical details 😓 though I understand that it seems rare.
The color is clear with yellowish tint, and the aroma is...maple syrup-like...maybe? I wonder if it becomes a mellow sake with bitterness and spiciness to slight sourness and sweetness in the mouth.... It's hard to tell😅.
I heard it's also good with water or soda. I'll try it with water and soda tomorrow 😋.
Japanese>English
ひろ3
Today I tried it with water and with soda (lol), and the acidity seems to come forward a little. I tried it with Wilkinson Tansan, but it's really good as a highball 😀 Maybe it goes well with sake-based cocktails.
Japanese>English