loopy
loopy I will check in sequentially with the 5 bottles of "brewer's kuheiji" sent to me by the hometown tax payment.
Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point out that it is not right! I would appreciate it if you could tell me. Next, this is the second bottle.
(My impression after drinking it)
Almost colorless and transparent in appearance. It has a discreet ginjo aroma, slightly banana and lychee-like. In the mouth, it has a sweet and sour taste with a strong acidity of about 6 to 4, without a chattering sensation. It has a sweeter taste than "Born in Kurodasho. In any case, it shares the same characteristics of Kuheiji, which is characterized by its acidity. I did not detect any lingering bitterness, and it seems that Kuheiji uses yeast No. 14, commonly known as Kanazawa yeast. It is described as having aromas of banana and pear with isoethyl acetate, and it is. The throat is clear and the umami is asari.
Producer: Manjyo Jozo (Nagoya City, Aichi Prefecture)
Rice used: Yamadanishiki
Rice polishing ratio: 40
Enzyme: Association No. 9 type
Alcohol percentage: 16
Sake meter: Not disclosed
Acidity: Not disclosed
Amino acidity: Not disclosed
Volume: 720ml
Price: 4,400 yen (tax included)
Japanese>English