akikoda3
Fudo Yumachi Junmai Ginjyo Nama-zake
Rated 4.4
Rice: Omachi, Polishing ratio: 55%, Sake meter: -5.5, Acidity: 1.7, Amino acidity: 1.3, Yeast: M310, Alcohol: 16.4
The rice is polished to 55% Bizen Omachi, and the moromi is controlled by M301 yeast in a slow, low-temperature fermentation. The top vat is filled with Yabuta, and the raw sake is bottled without filtration and aged at low temperature for 6 months. The moderate ginjo aroma matches the mellow flavor unique to Omachi, resulting in a mature, unadulterated sake. The aroma is sweet and reminiscent of melon and muscat. When you drink it, it has a moist sweetness, a mild umami, a gentle mouthfeel, and a moderate acidity that tightens up the sweetness. The body is typical of Omachi rice. It has a crisp, clean finish with a hint of sweetness lingering on the palate.
The sweetness is perfectly balanced, but this year it feels a little light.
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