Tsukiyoshino「空」純米吟醸 おりがらみ生原酒
loopy
Introduction of Wakabayashi Brewery] Ueda City, Nagano Prefecture
Founded in 1896, the brewery is located in Ueda City, Nagano Prefecture, and has a history of over 120 years. Currently, Mami Wakabayashi, the second daughter of the Wakabayashi family, brews sake as the toji. She decided to take over the brewery because she didn't want to lose the brewery she had loved since she was a child, so she studied and trained herself in sake brewing and started brewing sake in earnest in 2015. He is a promising young brewer with a bright future!
Producer: Wakabayashi Jozo (Ueda City, Nagano Prefecture)
Rice used: Miyamanishiki grown in Nagano Prefecture
Rice polishing ratio: 55
Enzyme: Undisclosed
Alcohol percentage: 16
Sake meter: -6.0
Acidity: 1.2
Amino acidity: 1.2
Volume: 720ml
Price: 1,980 yen (tax included)
(My impression after drinking it)
It is said to be orikarami, but it is quite cloudy. It has a pineapple-like ginjo aroma. When you put it in your mouth, you will feel a slight tingling sensation on your tongue, and it tastes more like green apple than pineapple. A moderate bitterness lingers in the throat. It has the fruity, sweet and sour, low-alcohol taste that is so popular these days.
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