根本祐二
Kagatobi Gokkan Junmai Dry
Rice polishing ratio→65
Preferred rice for sake brewing: Yamadanishiki (25%), Kinmonnishiki (75%)
Alcohol content→16 degrees
Yeast -> ?
"All rice is grown under contract.
"Sake brewing rice is used.
"Made with 100% domestic rice.
...are all listed.
It was hard to find out what kind of sake rice
I didn't know what kind of rice it was.
It seems that 25% Yamada Nishiki and 75% Kinmon Nishiki are used.
Fukumitsuya itself is
Kijimadaira in Nagano prefecture.
Kijimadaira in Nagano prefecture.
I remember that they often blend it with Gohyakumangoku
I remembered that they often blend it with Gohyakumangoku to make sake.
I thought the rich taste of rice in the back end
I thought it was probably Kinmon Nishiki.
...but I was thinking
But it is a blend with Yamada Nishiki.
It is a junmai-shu
It is said that it is a junmai-shu finished slowly with low temperature fermentation.
The taste is clean and smooth at first.
The taste is light and crisp, but
The taste is light and crisp at first, but it gradually becomes rich and full of rice flavor.
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