たけるパパ
Following the Junmai sake, we welcomed Junmai Ginjo🍶.
It seems to be a direct pumping type as it is labeled "gas residual".
The rice used is 100% domestic rice.
Polishing ratio is 50% of Daiginjo-class rice.
Alcohol level is 15 degrees.
Specifications: Junmai Ginjyo freshly pressed raw sake
When the bottle is opened, the first aroma is of green apples. The nose has a fresh sweet fruity aroma like lychee and muscat, with soft lactic acidic nuances.
When poured into a sake cup, it is clear and has a very slight bluish color. Fine carbonation can be seen. It is a smooth sake with a moderate thickening, but it contains umami.
When you take a sip, the slightly sweet green apple, muscatel, and lychee-like fruitiness comes first, followed by a refreshing acidity that is light and juicy. A layer of rice-derived umami spreads out afterwards, which is not too heavy. The aftertaste has a slight sweetness from the rice, and the acidity tightens the taste, giving it a refreshing finish.
Since it was served at nearly room temperature, the umami of the rice can be felt even more, and the umami and sweetness spread out all at once, allowing the sake to be drunk in a relaxed manner.
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