しんしんSY
Drinking Comparison
A combination of a cru
The ingredients and specs are the same as the quadruple sarkou.
There was a mix of UT1 and UT2 on the net, but this was a blend of R-5 and UT2, or a combination of the two.
I didn't notice much difference in taste, but maybe it was just me who felt the chocolate flavor at the end after drinking it.
Still, it was easy to drink!
I finished this one in no time!
extensive knowledge
Sake is brewed using the "kimotsukuri" method, in which rice is polished and crushed to make sake. The rice is polished and crushed in the "Akita-style kimoto brewing" process using a drill. The name "kurukuru" is inspired by the figure skating jumps made by the rotation of the drill, and is released seasonally with different names depending on the degree of maturity. The name "kurukuru" is based on the wish that "happiness will come around" to everyone, and only Akita Sake Komachi rice is used as the raw material. The sake has a mild and refreshing aroma, a slight umami flavor, and a delicious acidity.
Reference
Komachi Special Yeast（R-5)
Akita Yukiguni Yeast（UT-1, UT-2)
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