akikoda3
Mukai Tenshitsu Ten'un - Junmai Ginjo Kairai-Omachi R2BY
Rated 4.4
Rice: Okuidumo improved Omachi, Alcohol: 13.6°, Polishing ratio: 60
Sanin Ginjo + 3-day koji with sticky haze + additive-free raw yeast + 60% Modified Omachi, stored in tanks for 2 fires, low al.
The 3-day koji made by the bunch planting method is used, which gives it a slightly higher alcohol content and more umami flavor than in previous years. The production period is also from January to February, which is a good unrefined process. Ten-un is intended to emphasize the lingering, latent aroma and after-flavor that accumulates in the body with repeated sipping, rather than the strength of the flavor at the moment. Sweet aroma of koji, esthery, lactic acid, calpis, warm aroma, banana aroma after time. Soft and smooth on the palate. Warm. The nuance of water gives way to the umami of rice and koji. It has a firm umami, and the acidity creates a contour, giving it a sense of fullness. It is more mellow than usual.
（It has sweetness, umami, and a slightly Shaoxing-like flavor.
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