Y.Tokushige
The umami is firm. The acidity spreads and a bit of bitterness lingers in the back of the throat.
When I first drank Kurogyu three years ago, I thought it was too heavy with rich umami and difficult to drink. However, I have gained experience in drinking various types of sake, and recently I have come to like sake with a strong umami flavor. It is delicious.
Sake rice: 100% Omachi
Polishing ratio→50
Alcohol content→17.5
Sake degree→+6.5
Acidity → 1.5
Amino acidity → 1.0
Yeast → Association No. 9 type
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