Jikkoku純米吟醸 祝 夏
桂むき太郎
What is it about this smoothness that seems to spread softly? It's a taste that you don't find in other sakes. It's delicious, but it's hard to describe.
It is made from "Iwai" rice grown back in Kyoto, yeast from Kyoto, and water from Fushimi. I wonder if that unique flavor is unique to Kyoto. Sweetness, umami, acidity, and a slight polyphenol astringency.
The ginjo flavor is not too strong nor too weak. It is a sake that should be drunk at least once during the summer.
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