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It is brewed with Kumamoto yeast and the rice polishing ratio is 45% for koji rice and 55% for kake rice. It is a representative work of Kumamoto Sake Brewery Research Institute, the birthplace of Kumamoto yeast, or JSA No.9 yeast.
I bought it at the souvenir shop in the airport at the end of the year. It was kept at room temperature, so I'm a little worried, but I'm sure it's OK!
(By the way, the souvenir shop at the Aso Kumamoto Airport, which is under renovation, has a larger repertoire of sake than the souvenir shop in the area after the security check!)
) The box says it is suitable for cold sake, but I had it at room temperature.
When poured into a glass, it has a slightly golden color and a slight ginjo aroma.
When you sip it, you will be surprised by its surprisingly calm and rather austere appearance from the image of Kumamoto yeast.
It is different from the preconceived notion, but it is a type that makes you feel a slight spiciness and then the flavor of the rice slowly.
When you drink it, you can't feel the glamour that is associated with Kumamoto yeast because of the unexpected hardness of the mellow Aso subsoil water. Of course, it is not badly made, and after tasting it carefully, the aftertaste is modest without any alcohol feeling, and the flavor lingers. It may be called modest and elegant.
Personally, with KARO, I prefer the Tokubetsu Junmai where the sweetness is more pronounced, but there is no doubt that this Jun Gin is also of a high level!
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