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Super Kudoki Jozu純米大吟醸純米大吟醸
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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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