ねむち
Nagano Prefecture. Omachi City. Kitayasu Brewing Company.
Iyasato Yamahai Junmai Ginjo Naokumi.
Ingredients: Rice (domestic), rice malt (domestic)
Rice used: 100% Hitogochi
Rice polishing ratio: 55
Alcohol content: 17 degrees
Sake degree / Acidity:-15 / 2.6
Amino Acid Level / Yeast: 2.2 / KT901
Storage: Keep below 10°C
The color is faintly yellowish.
The aroma is mildly grainy and sour, but it is hardly noticeable.
When you put it in your mouth, you can feel the juicy acidity of direct pumping, and feel the beautiful sweetness and sourness at the same time.
This is the harmony of the acid of Yamahai and Naokumi.
The aroma in the mouth is full of sweetness like brown sugar at the same time as swallowing.
And the aftertaste has the feeling of sake, but there is no tingling feeling.
It has a sake degree of -15 degrees, but it is not sticky sweetness, but a rich and full sweetness.
My personal impression is that the sweetness is more like brown sugar than beautiful acidity.
When the temperature rises a little and it becomes cooler, the acidity and flavor swell and the richness increases.
This is the quintessential mellow umikuchi.
I prefer it when the temperature rises a little.
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