Glorious Mt.Fuji純米吟醸 無濾過生原酒 おりがらみ 白燿
うまから
Polishing ratio 60%, alcohol 16.9%.
Rice used: 100% Miyamanishiki from Nagano Prefecture
Sake meter: -5.0, Acidity: 1.8
Yeast used: Yamagata yeast
Color
Nigori, Calpis water, floating ooze
Aroma
Calpis? Slight aroma of yogurt with a hint of apple
Taste
Strong attack, slightly carbonated
Sweetness is a little sweet, acidity is felt later, bitter taste of rice, bitter taste of alcohol
Close to group fruit?
Bitter>sour>sweet
Aftertaste
Bitterness persists
Good as a food wine
Not too much of a distraction.
The alcohol is noticeable and the bitterness is strong.
The sake is supposed to be sweet according to the sake level, but you don't feel it that much because the other flavors are strong.
Is it because the cask itself is a lump of sugar?
It tastes like calpis at first.
Personally, I think Miyamanishiki tastes bitter.
Nigori tends to be bitter.
However, this bitterness complements food as a food sake.
Almost the same specs as Senryu, milling ratio, rice used, yeast
The strength of the aroma is completely different.
Nigori's aroma is slightly weaker than Senryu's.
Sugar content, acidity, and alcohol are higher in Hakuyo
I learned a lot by drinking and comparing
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