KudokijozuJr.愛山33%純米大吟醸
うまから
Polishing ratio 33%, Alcohol 16-17%.
Rice used: 100% Banshu Aiyama
Sake level: around -10, Acidity: 1.2
Yeast M310, 1801
Namafume
Color
Almost transparent
Nose
Pineapple, melon
Strength between floral and normal
Taste
The attack is strong, with a strong aroma and sweetness.
The deep sweetness of melon is followed by bitterness.
Aftertaste
Bitterness lingers.
Food sake ◯-△
The strong aroma and taste may seem incompatible with food, but the sweetness and bitterness can be surprisingly compatible with food.
Personally, it is the best Kudoki-ue sake I have ever tasted.
Sweetness, bitterness, and sourness are the main characteristics of Kudokutei, but Aizan's sweetness plays a leading role and you can taste a deeper sweetness compared to other Kudokutei.
The sweetness is not a harsh sweetness, but a deep sweetness.
Is it the difference of sake rice or yeast?
This Kudokidokiwai tastes and smells more like melon than pineapple.
I wonder if it's a mellow sweet sake... but it doesn't have any acidity.
But I prefer sakes without acidity, so I think I will continue to look for such sakes in the future.
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