akikoda3
Kurumazaka Junmai Daiginjo
Rating 4.4
Rice: Yamadanishiki, Polishing ratio: 50%, Alcohol: 16.5°, Sake Degree: +0.6, Acidity: 1.8
The brewer is Akiko Fujita, the first female Noto toji in Japan. The 1801 yeast and Kanazawa yeast combine to create a gorgeous aroma and flavor. A blend of 1801 yeast with an apple-like aroma and Kanazawa yeast with a soft banana-like aroma. The result is a flavor that is both gorgeous and elegant. Thick and drinkable. In the mouth, the fruity aroma spreads softly and the clear sweetness flows smoothly. The youthful acidity quickly finishes the palate with a refreshingly crisp aftertaste.
When heated, the umami of the rice spreads and the flavor becomes mellower and more profound. Amino acidic umami, slightly cloying taste.
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