yosi
Junmai Ginjyo Nama Shu with a rice polishing ratio of 60%.
The brewing process of the KAUSUMORI series is characterized by the "one-stage brewing and accompanying brewing" method.
Normally, the "three-stage brewing" process involves adding steamed rice, koji, and water in three separate batches, but this is a one-shot brewing process. It is a luxurious brewing method because it is also costly.
When poured into a glass, it has a sweet ginjo aroma like lychee. After taking a sip, you will feel a firm gaseous sensation, followed by a refreshing citrus acidity and a dry, pleasant bitterness. The aftertaste is wrapped up by the umami sweetness from the orikarami. It is also delicious.
My favorite degree (self-assessment)
★★★★★★★★☆☆☆
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