酔生夢死
Alcohol percentage 17.0-17.9
Sake meter degree -14.0
Acidity 2.1
Amino acidity 1.0
Rice used: Menkoina
Rice polishing ratio 65
Yeast: AKITA Yukiguni Yeast (UT-2)
→ Little degradation of flavor with aging
Sake mother: Fast brewing
Moromi is coarsely filtered through a coarse mesh and then finely ground with a mixer.
New Year's flavor? Aroma of rice cake
Love the mouthfeel as the sake name suggests: ⭕️
Calpis flavor is present but
But the sweetness is moderate.
The alcohol content is also strong, just like the original sake.
The aftertaste is very pleasant.
I think it's because of the excellent kneading: ⭕️
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