ももこ
Rice used: Hokkaido Comet
Rice polishing ratio: 50
Sake meter: -2.0
Acidity: 1.7
Yeast used: YK009
Alcohol content: 16.9
A very limited Junmai Daiginjo that is only shipped once a year.
Chosen as this month's recommended sake at a restaurant serving Yamagata soba noodles.
Light aroma
Sweetness comes first, followed by acidity.
The sweetness comes first, followed by the acidity and then the umami.
It is not watery, but has character.
But it has a sharpness, so you can't catch it.
Is it a summer sake?
I have the impression that it can be matched with rich dishes.
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