津島屋純米吟醸生酒 美山錦 シン・マクアケ
loopyHere 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 has a pineapple-like ginjo aroma. It is a light cloudy sake. The sweet and sour juicy flavor spreads in the mouth. There are no hints of other flavors. Is it the ginjo aroma of ethyl caproate? No, because Tsushimaya uses yeast No. 6, it seems to be a ginjo aroma of isoamyl acetate. This sake is made with the current trend of sweet and sour taste, low alcohol content, and full of ginjo aroma. It is a beautiful sake like Shinmasa.
Producer: Miyai Sakura Shuzo (Minokamo City, Gifu Prefecture)
Rice used: Miyamanishiki produced in Nagano Prefecture
Rice polishing ratio: 55
Enzyme: Undisclosed
Alcohol percentage: 14
Sake meter: -1.0
Acidity: 1.7
Amino acidity: Undisclosed
Volume: 1,800ml
Price: 3,410 yen (tax included)
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