付喪神Sake: Sake (Gohyakumangoku)
Rice: Sake (Gohyakumangoku)
Nigori (Sakonishiki)
Rice polishing ratio: 60
Yeast used: Shimane No. 9 yeast
Japanese Sake degree:
Acidity:
Alcohol percentage: 18.3
Water used for brewing:
This sake is based on Kaoru, with a nigori of Sakonishiki Junmai Daiginjo, which promotes secondary fermentation in the bottle.
When it is time to open the bottle
I opened the bottle with trepidation because there was a handwritten "Caution" sign on the bottle, but it didn't react much. I opened the bottle with trepidation, but it didn't react very well. I hurriedly closed the bottle and waited for a few minutes. Finally, the bottle was opened.
The aroma is somewhat reminiscent of Japanese sweets...
Is this microbubbles? It has a strong effervescence. The taste is dry and refreshing, but there is also a hint of umami.
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