Kiru
Tazaru Junmai Ginjo Shirakkoji Serving
Rice content: 50% koji rice, 55% koji rice
Alcohol strength: 15
Appearance: Clarity
Color: transparent
Viscosity: slightly high
Aroma intensity: medium
Complexity: Medium
Ginjyosu aroma: water pear, kinpira sugar
Raw material aroma: Steamed rice mochi
Maturing aroma:
Expression: Fruity sweetness of pear and kumquat sugar, with some aroma of steamed rice mochi.
Strength of flavor: Medium
Complexity: Medium
Sweetness: Medium
Sweetness: Apple, Pear, Kamping Sugar
Sourness: lemon, lactic acid
Bitterness: grass
Taste: steamed rice
Other:
Performance: In the mouth, refreshing apple juice and pear sweetness, refreshing lemon acidity and lactic acidity, with some lemon peel and grassy bitterness. Medium-bodied, the ginjyosu fruit is soft and transparent, with high acidity, a soft flavor and a rounded finish.
Finish: Slightly low.
Finish: Short
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