月の井純米 ひやおろし
loopy
Here is a chart diagram for my own drinking comparison. I am sure some of you will point out that this is not true! I am sure some of you will point this out to me. I would appreciate it if you could tell me.
(My impression after drinking it)
It looks quite yellowish. The top-tasting aroma smells firmly of rice bran. When you put it in your mouth, it doesn't stimulate your tongue and you don't taste it for a while, but the next moment you are hit by a very sour taste. It is not sweet and sour, which is popular nowadays, but rather sharp and dry. It is similar to the impression I had of Hanaboe when I first drank it. According to my research, it has a sake strength of +19. It should be spicy. It is classic and has a thick body. It is the type I would have disliked a lot in the past. I would have preferred it if it had a rice bran feel like Etsukaijin, but without the harsh acidity and with the rice flavor spreading through it. But if it is heated up, it might turn into a delicious sake. Next time I'll try it heated. I decided to warm up the second glass of sake right away. The smell of rice bran was gone. The sweetness was not as strong and the alcohol smell was bothersome. The rice flavor lingers in the aftertaste.
Producer: Tsukii Shuzo (Oarai-cho, Ibaraki Prefecture)
Rice used: Hitanishiki
Rice polishing ratio: 65
Alcohol percentage: 16
Sake meter: +19
Acidity: 2.8
Amino acidity: 2.6
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