Kasumitsuru山廃純米 スパークリングにごり
やす
I bought this about 2 months ago and kept it in the fridge. I was looking forward to seeing this kind of thing in Kajukaku ✨.
First, the supernatant.
On entry, the sweet aroma of rice malt is overlaid with a dry aroma reminiscent of tight acidity. In the mouth, the gentle sweetness of the rice spreads on the tight acidity in a mouthful of freshly opened shuwashu. It's already super delicious✨.
Next, we muddled the lees and had a "nigori".
At the entrance, the aroma is a perfect balance of the sweetness of the rice malt and the tight acidity that was felt during the supernatant. In the mouth, the gentle and voluminous sweetness of the rice malt is balanced by the energetic carbon dioxide and dry acidity ✨✨✨.
This is fantastic ✨✨
Authentic fire-aged Yamahai Junmai Nama Sake, freshly fermented nigori activity. Not just a sweet and shuwa shuwa, the balance with the wonderful acidity is irresistible. Happy ✨✨
Japanese>English