とおかまち🤗"Junmai Ginjo Hokusho
Raw Rice: 5 million gokujin
15% alcohol by volume.
Rice polishing ratio 55%.
Sake meter value +5.0
Acidity 1.3
Amino acidity 1.6
Yeast used: Niigata yeast
It is an all-Niigata pure rice ginjo sake made with local "Gohyakumangoku" rice, polished to 55% and brewed with Miomotegawa river water and yeast developed by the Niigata Brewery Research Institute.
I had it cold, but...
The aroma is subdued and light in flavor, with a nice balance of mild rice flavor and pure rice sourness.
It has a mild and crisp quality, but has a round taste, a crisp finish and a dry aftertaste, with a gentle taste typical of Junmai sake.
It is recommended as a mid-meal or evening drink because it has little peculiarity and does not get old, and it complements the food.
You can enjoy it cold, room temperature or lukewarm 🤗
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