Denshu50周年記念ボトル
Hiz
Second bottle for the 50th anniversary
Usually, Kojo-nishiki is rather bitter and dry.
but this one is made from Yamahai (Yamahai brewing method).
It has a clear sweetness and lactic acidity.
The clear sweetness and lactic acidity dominate the taste.
Personally, I find it very easy to drink.
It is indeed a 50th anniversary commemorative sake.
My personal preference
75/100
[Sweetness/Spiciness]
Sweet☆☆☆☆☆☆☆☆☆☆☆☆ dry
Appearance]
[hue].
Colorless and transparent
Aroma》 《Fragrance》 《Medium
Medium
Ginjo aroma ◯Apple
Ingredient aroma
Aged aroma
Other
[Examples]
Mainly moist ginjo aroma
Taste
[Attack]
Medium
[Texture]
Lightly
Slightly sharp
[Taste]
Sweetness Fat, light
Sourness Fat, refreshing
Bitterness
Delicate
[Complexity]
Medium
[Hints of aroma]
Medium
Same as Kamitachiko
[Lingering]
Medium
A little sweetness in the first half followed by a slight bitterness in the second half.
≪Characteristic elements
≪Notes
[Classification by flavor characteristics]
Sake with fragrance △
Sake with freshness △
Mellow sake
Mature sake
Japanese>English