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Murayu紺瑠璃ラベル 本生
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家飲み部
116
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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) There is a slight yellow tinge. The top aroma is faintly fruity, like apples, but not strong. In the mouth, there is no stimulation on the tongue, and the taste is sweet and sour, with a little sourness prevailing. The flavor is stronger than Ryuki. The well-balanced rice flavor lingers in the aftertaste. This sweet and sour sourness creates a mellow taste sensation. The sweet and sour taste, which is different from that of Jyushiyo and No.6, expands the enjoyment of locally brewed sake. It is sweeter with more umami than Ryuuki, which we compared at the same time. Is the degree of sweetness about the same? No, Murayu is sweeter like Wasanbon. Producer: Murayu Shuzo (Niigata City, Niigata Prefecture) Rice used: Undisclosed Rice polishing ratio: 60 Enzyme: Undisclosed Alcohol percentage: 15 Sake degree: +6.0 Acidity: Not disclosed Amino acidity: Not disclosed Volume: 720ml Price: 2,365 yen (excluding tax)
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