yosi
Junmai Daiginjo-namaishu with a rice polishing ratio of 50%.
The brewing process of the KAISUMORI series is characterized by "one-stage brewing and accompanying brewing.
Normally, the "three-stage brewing" process involves adding steamed rice, koji, and water in three separate batches, but this is a one-shot brewing process. It costs a lot of money, doesn't it?
When poured into a glass, it has a sweet ginjo aroma like lychee. After taking a sip, you will feel a firm gaseous sensation, followed by a refreshing citrus acidity and a dry, pleasant bitterness. Compared to the Sourisumori Junmai Ginjo, the bitterness and bitterness are stronger. It is also delicious.
My favorite level (self-assessment)
★★★★★★★★☆☆☆
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