ゆな
Specific name Junmai
Alcohol percentage 17
Sake degree -41
Acidity 5.2
Amino acidity
Rice / Polishing ratio: Nara rice (Polishing ratio 70%)
Yeast: Kura yeast
Sake yeast: brewer's yeast
Talk to the owner about not liking hot sake.
He said, "If you drink this sake, you can understand the change of sake when it is heated up.
First, at room temperature.
It has a mellow acidity and a dairy-like aroma.
It's like drinking blue cheese!
After that, warm it up to lukewarm.
The spiciness disappears and it becomes mellow.
It's hard to describe, but there is a change in mouthfeel and aroma.
I heard that there is an optimum temperature for heating up sake, depending on the type of sake.
Sake is a very deep drink, after all.
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