ta_at
Personal preference ☆☆☆☆
Tsuchida kimoto
Tsuchida Shuzo Kawaba-mura, Gunma
Junmai Ginjo
Ingredients: Rice (Gunma), Rice Koji (Gunma)
Rice polishing ratio: 60% for koji rice, 60% for kake rice
Alcohol content: 14% Yeast used: Association No. 701
Malted Rice type used: Yellow malted rice for shochu, White night malted rice for shochu
Comment
When the bottle is opened, the first impression of the aroma is
Smells like "amazake" (sweet sake).
When poured, it looked clear and smooth, but once in the mouth, the sweetness spreads along with a mild mouthfeel.
After that
The umami and acidity of the rice follow, but not to a persistent degree.
A new taste for me personally.
This is interesting.
Below is the label message
Tsuchida Kimoto〉This clear, refreshing sake with robust acidity and umami, nurtured by natural lactic acid bacteria, and with a low cloying taste, goes well not only with Japanese food, but also with Western food.
It has a modern taste that is both old and new, and is an expression of the Kimoto brewing method used in the Edo period (1603-1868) in the Tsuchida Shuzo style.
Cold sake ◎ Room temperature ◯ Lukewarm ◎ Warmed
Japanese>English