Kiru
Aizu Homare Kara Hashi Junmai Ginjo
Rice: Fukushima-made Yume no Aroma 100%
Yeast: Utsukushima Yume yeast
Fine rice ginjo: 50%, alcoholic strength 16°
Sake strength +3, acidity 1.5, Amino acidity 0.8
Clarity of appearance：Saie
Color: transparent
Viscosity: low
Aroma intensity: medium
Complexity: Medium
Aroma of ginjyosu: pineapple, cantaloupe
Ingredients: steamed rice, sugar
Aroma of maturity:
Performance: Pineapple and cantaloupe ginjo aroma with a slight thickness of clean steamed rice and white sugar aroma.
Flavor Intensity: Medium
Complexity: on the complex side
Sweetness: medium pungent
Sweetness: Cantaloupe
Sourness: Lactic acid
Bitterness: Alcohol, green bamboo leaves
Flavor: Raw rice, steamed rice
Others：Pancha
Performance: The green cantaloupe rind aroma is not too sweet in the mouth, with raw rice and cooked rice aromas, and a medium-thick aroma with green bamboo leaf-like astringency and some tea leaf-like aroma, and a lactic acidity in the finish. The wine has a solid and steady body, with a clean taste and a pronounced sense of alcohol.
Aftertaste: slightly low
Finish: medium
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