loopy
I will check in sequentially with the five bottles of "brewer's kuheiji" sent to me by Furusato tax payment.
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 may point out that it is not right! I would appreciate it if you could tell me. The first one is this.
(My impression after drinking it)
It looks almost colorless and transparent. It has a discreet ginjo aroma, slightly banana and lychee-like. In the mouth, it has a sweet and sour taste with a strong acidity of about 7 to 3, without a chattering sensation. A slight pleasant bitterness lingers in the aftertaste. 14 yeast, commonly known as Kanazawa yeast, is said to be used by Kuheiji. It is described as having aromas of banana and pear with isoethyl acetate, and it is. The throat is clear and the umami is ashy. After about a week of drinking, the acidity is still well developed at about 6 to 4. A hint of sweetness lingers in the throat.
Producer: Manjyo Jozo (Nagoya City, Aichi Prefecture)
Rice used: Yamadanishiki
Rice polishing ratio: 35
Enzyme: Association No. 9 type
Alcohol percentage: 16
Sake meter: Not disclosed
Acidity: Not disclosed
Amino acidity: Not disclosed
Volume: 720ml
Price: 2,750 yen (tax included)
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