如空純米 リスの収穫祭 ひやおろし
loopy
Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me.
(My impression after drinking it)
It looks slightly yellowish. Just by opening the bottle, the aroma of fruity apples overflows. In the mouth, it has a sweet and sour taste that slightly stimulates the tongue. The lingering taste is bitter and quite sweet. This is too sweet for me. I think it is definitely an ethyl caproate ginjo aroma. What yeast is used? I checked and it seems to be Association No. 10 foamless yeast No. 1001. I did not taste any rice flavor, but it was full-bodied. I was surprised to find the sake degree +1.0, but when I drank it on the third day, I was surprised to find that the sweetness had settled down and the taste had become more balanced.
Producer: Hachinohe Kind (Aomori Prefecture)
Rice used: Hanabukiyuki and others (Aomori Prefecture)
Rice polishing ratio: 65
Alcohol percentage: 16
Fermentation : Kyokai No.1001
Sake meter: +1.0
Acidity: 1.6
Amino acidity: 1.2
Volume: 720ml
Price: 1,672 yen (tax included)
Japanese>English
うっち〜の超〜りっぱ
Hello, loopy. I always find your clear charts and comments very helpful. I like the sweeter ones from Tohoku, so I'm tempted to drink this one too 😁.
Japanese>English
loopy
Thank you for the complimentary message, Uchi~'s super~ryu. Please don't put too much trust in this chart as it is a comparison chart with my own stupid tongue. Thank you very much for your compliments.
Japanese>English
うっち〜の超〜りっぱ
loopy, I had a lot of chances to visit Sendai on business and got drowned in Tohoku sake 😅.
Japanese>English