ももこ
From the official home page of the "Tourmai Series
Sake is made by grinding the rice to remove impurities to produce a beautiful sake, but we decided to bring out the best flavor and characteristics of the rice by using a low (70%) rice polishing ratio. The ability to bring out a flavor that is as good as junmai ginjo even at low refining is a result of the accumulated skills and experience of our brewers, who have taken on the challenge of brewing a wide variety of sake.
First, we opened the April, May, and June bottles.
This is the May Yamadanishiki.
Rice produced in Hyogo Prefecture.
Ingredients] Rice (domestic), Rice malt (domestic)
Polishing ratio] 70% [Alcohol content] 16
Alcohol content】 16
Sake meter degree】 +1.0
Acidity】 1.7
Amino Acidity】 0.8
Yeast】 Akita yeast No.12
The least angular of the three.
However, the acidity is stronger than my impression of Yamadanishiki so far.
I wonder if this is due to the rice polishing ratio.
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