酔生夢死
Izumo City Returned Item (2)
Slight grapefruit aroma
Flat mouthfeel
Subdued and delicate
Sweetness, acidity and umami
Beautiful and long aftertaste
I was under the impression it was more "umami".
(I checked and it was 4 years old. ⭕️)
Is it the sake's production or the rice's quality?
Modified Omachi x Namo yeast x Sanin Ginjo x Sanin Koji. The sake is designed to be easy to drink yet deep, a contradiction of the same design by aging the pressed sake in tanks and adding water to it up to 13%.
Although the sake degree and other easy-to-understand values are not much different than before, it will be ⭕️ lower in glucose (lower in sweetness) and have a different amino acid composition than the Tenun of previous years. It is a type of sake that is suited for long-term aging and heating.
I would say that any temperature is good, but the current shipment is ⭕️ young and astringent, so I would recommend heating it up. We didn't have enough time. I have the impression that it will come together when heated, opened, and stored in the bottle. It may be that the aging process is slower than usual because the air conditioner in the brewery has increased its capacity and the temperature in the cellar has dropped. (Official) Rice
Rice: Okuidumo improved Omachi
Alcohol 13.5
Polishing ratio 60
Yeast: No additives
After storage in tanks, fire-quenched twice
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