じゅんちょる
Speaking of Kudokibe: ......
Rich, full-bodied sweetness and a
and a stringy, fine, elegant aftertaste.
Rarely there is acidity there.
Low acidity, but not heavy.
Low acidity, but crisp.
This is Kamenoi Shuzo's technique,
The quintessence of Kudoki-Ue.
Among them, this one, which is named "Super," is a kudoki-ueki that surpasses kudoki-ueki.
It is a "Kudo Ute" that surpasses the "Kudo Ute".
The rice is made from "Kaijo Shinko," which is descended from "Kame-no-o," a rice suited for sake brewing,
This Junmai Daiginjo is made from rice that has been polished to a ratio of 30%, or 70% less than the brown rice.
And so far, we have already been wooed off even before drinking it.
This is the reason why it is called "Super.
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