Kumakichi
Comparison of spring and summer bottles of Kuroryu, which had been sleeping in the back of the fridge.
The Spring Shibori is a ginjo-shu and the Summer Shibori is a junmai ginjo-shu, which is different, but both are brewed from the same Gohyakumangoku grape and have a refreshingly light taste.
Kuroryu Spring Shibori Ginjo-shu
A well-balanced sake with a fresh mouthfeel and a gradually spreading umami flavor and a nice sharpness!
Rice polishing ratio: 55% (100% Gohyakumangoku produced in Fukui Prefecture)
Alcohol content: 18%.
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