Taiheizan津月 別誂 純米吟醸
loopyHere 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 this out to me. I would appreciate it if you could tell me.
(My impression after drinking it)
As one would expect from K-1801 yeast, it has a ginjo aroma like apples. It is unfiltered, unfiltered, and bottled "fresh," so it is truly a genuine "freshly pressed" sake. You can enjoy the fresh taste that drips from the mouth of the tank, which could only be tasted at the brewery. The aroma is so bright that when you unseal the bottle, it will light up your eyes. When you taste it, you will feel the firm umami of the sake's traditional sake brewing method. The well-balanced sweetness and acidity stand out. However, there seems to be some variation in the specifications depending on the tank in which it was made, and the sake degree, acidity, and amino acidity are quite different. This may be why each bottle has its own specifications written on the label. To my surprise, the one I drank was labeled as super sweet with a sake degree of -7.3, but because of its high acidity, it was not as sweet as I thought it would be, and I felt it had a moderate sweet and sour taste.
Rice polishing ratio: 55
Sake degree: -7.3
Acidity : 2.3
Amino acidity : 2.2
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