ryo
[Memo]
Shinsei hanpukai purchase only
Sake meter reading -20
Acidity 2.5
Amino acidity 1.5
Genroku-style brewing: In order to control the growth of bacteria, the amount of water used was reduced to increase the density of the sake. In the Genroku era, the koji ratio (the ratio of rice used for koji to the rice used for brewing) was very high at 62% and the water ratio (the amount of water added to the amount of rice) was as low as 70%. In today's sake brewing, the koji ratio is usually around 22% and the pumped water ratio is around 125%.
The alcohol content is quite low, the sweetness is strong and the amount of acidity is quite high, so it was a very rich sake compared to present day sake.
[Memo]
It looks slightly amber in appearance.
The sweetness surprises you the moment you drink it, as if it were not Junmai sake.
The flavour is rich but the aftertaste is clean.
It has a fruity taste, and even those who don't like sake can enjoy it.
Savor it as if you'll never drink it again in your lifetime.
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