Ryu
From Kochi Prefecture, Kameizumi Shuzo...
Kameizumi Junmai Ginjo Takaiiku 63 (Hiyoroshi)
Kameizumi Junmai Ginjyo "Kaze Naruko No. 63" is the code name of Kochi Prefecture's sake brewing rice "Kaze Naruko", which is characterized by its light, dry sake quality.
This Junmai Ginjyo Hiyaoroshi is made by polishing the rice to 55%, using Kochi yeast (AA-41), and brewed with spring water from the Niyodo River system!
The top aroma is refreshing, with a hint of pear.
When the bottle is opened, the mouthfeel is still slightly gaseous, but in the mouth it has a characteristic fruity ginjo aroma with a good degree of maturity, like banana or melon!
It has a clear, crisp, dry taste, but you can also taste the umami of the rice, which has been brought out even more with aging.
The characteristic acidity and moderate bitterness of Kameizumi are well balanced with a sharp aftertaste, making it perfect for a mid-meal drink.
The sensation of stimulation on the tongue that still lingers a little... we can look forward to when it settles down again...
Rice used: ・・・・ Kochi Prefecture Kaze Naruko (Kochi No. 63)
Rice polishing ratio: 55
Yeast used・・・Kochi yeast "AA-41
Alcohol content: 16.5
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