Ryu
From the Miyoshikiku Shuzo brewery in Tokushima Prefecture...
Miyoshikiku Zanbaku 3 Blame Blend Junmai Ginjo Unfiltered Nama-shu
Generally, when sake is pressed, there are three different names for the beginning and end of the pressing process: "Arabashiri" at the beginning, "Nakakumi" in between, and "Hitoshi" at the end.
The "YAMASHI" is the sake that comes out after the last strong pressure is applied, and while it tends to have a tangy taste, the ingredients contained in the mash are concentrated in the sake, giving it a rich flavor and a great drinking experience!
This sake is a blend of the "blame" part of such sake... and the blame part of Miyoshikiku's main rice varieties, Yamadanishiki, Omachi, and Gohyakumangoku!
The name of this sake is "Zanbaku", which is a great sense of naming!
The aroma is tropical with full of "Miyoshikiku" taste.
The sweetness of the rice is concentrated in the mouth, and the richness of the "blame" expands to fill the mouth, while a firm acidity finishes it all off.
The blend of "Haname" and the three types of sake is complex, but strangely enough, it all comes together well, making it an addictive sake that will keep you coming back for more.
Rice: ・・・・ 30% Yamadanishiki, 30% Omachi, 40% Gohyakumangoku
Rice polishing ratio: 60
Yeast used・・・Tokushima yeast
Alcohol content・・・15 degrees
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