はるアキ
Hazama Shuzo's "Enayama Pure Junmai Daiginjo, Gifu, Drunken Musubi New Sake Hatsujikomi".
Yo-Musubi is Gifu Prefecture's original sake rice developed by crossing the early maturing "Hidahomare" variety, which accounts for the majority of sake rice produced in Gifu Prefecture, and the late maturing "Hidamori" variety.
It is Gifu Prefecture's original rice for sake brewing.
It is a new variety of sake rice from the Tono region, suitable for brewing ginjo sake, which is made by grinding out more than half of the brown rice, because the "heart white," the central part of the rice that is important for sake brewing, is small and does not break easily when milling.
This Junmai Daiginjo-namaishu is brewed with 50% polished Musubi rice, and the aroma is gently refreshing, reminiscent of grapefruit.
The aroma is a beautiful isoamyl acetate type ginjo aroma.
When you drink it, you can feel the clarity of the rice, and the fine umami flavor spreads beautifully. The acidity is mild, and no trace of bitterness or astringency can be detected.
It is a beautiful gem with outstanding sharpness.
Alcohol percentage] 15.8
Sake meter] [Acidity] Not disclosed.
Rice polishing ratio
Koji rice: 50% polished rice produced in Gifu Prefecture
Kake rice: 50% polished rice produced in Gifu Prefecture
Yeast】【Not disclosed
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