デルタ
Marusei Shuzo, Nagano Prefecture
Seimasamune APPLE CARP Junmai Ginjo Unfiltered Nama-shu
Rice: Nagano-grown rice suitable for sake brewing (90%), Hime-no-Mochi (glutinous rice) (10%)
Rice polishing ratio 59
Alcohol percentage 13.0
Sake Degree: -22.0 (probably)
Acidity: 3.0 (probably)
Amino acidity: 1.3 (probably)
They use Nagano Prefecture R yeast, which produces high malic acid. This is a sake brewery that I am personally pushing for.
Aroma: Highly aromatic as a junmai ginjo, with a fresh apple and muscat aroma, and a good hint of fragrance.
The taste is characterized by sourness and sweetness, with a sweet and sourness like apples and strawberries. As is typical of junmai ginjos, the taste starts off very nicely and is easy to drink, but perhaps because of this, the softness in the mouth that is typical of Seimasamune is not so apparent. The aftertaste is slightly astringent, but at this sake level, it is not too sweet, and the sharpness is very good. The richness of glutinous rice can be felt a little.
It is good that this kind of flavor does not bore the drinker.
It tastes like a lighter version of Seiun Shuzo's Junmai Daigin.
Preference 8/10
Japanese>English