Kiru
COME DE KOCK PARASKEVOPOVLOS Pure Rice Ginjo
Rice: Miyamasan Nishiki, Nagano; Yeast: Nagano R yeast
Rice blend 59%, Alcohol strength 13°.
Sake -10, acidity 3
Clarity: Terry
Color: yellow
Viscosity: slightly high
Aroma intensity: medium
Complexity: medium
Gin aroma: apple, grape
Raw material aroma: freshly ground
Ripe aroma:
Expression: Clean apple and grape fruit ginjyosu aroma with some freshly ground raw material aroma.
Strength of flavor: Medium
Complexity: simple
Sweetness: medium
Sweetness: apple, brown sugar
Sourness: apple, orange
Bitterness:
Purposefulness: cooked rice
Other:
Performance: In the mouth, rounded ripe apple sweetness, some apple tartness, yellow sugar sweetness, some milky and tangerine tartness, and clean cooked rice flavor. Soft body, well-balanced sweetness and sourness, and a clean finish.
Finish: slightly low
Finish: short.
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