クリュグ
Heat treatment : Fire-roasted
Alcohol content: 16% to less than 17%.
Rice : Gohyakumangoku
Rice polishing ratio: 50
Yeast used: Yamagata yeast
Sake meter: +15
Acidity: 1.2
This junmai ginjo is brewed with 50% polished rice "Gohyakumangoku", aiming for a super dry yet flavorful sake.
The process of "complete fermentation" is the process of growing healthy yeast and allowing the yeast to eat up (break down) most of the sugar in the unrefined sake, which naturally weakens the yeast and stops the fermentation process, thus allowing the sake to ferment completely.
Gohyakumangoku is the second largest sake rice produced after Yamadanishiki. Generally, it is difficult to mill rice to 50% or more because the heart white of this rice is large and easily broken.
It has a subdued and refreshing aroma, a smooth and refreshing mouthfeel, a clean and sharp flavor, and a supple, crisp taste that is refreshing and pleasant.
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