akikoda3
Fuyutsu no Tsuki Junmai Ginjyo Nama Shu Arabashiri
Rated 4.4
Rice: Satoumi rice from Okayama Prefecture, Polishing ratio: Koji rice 50%, Kake rice 58%, Alc degree: 16.5
This is a "light nigori" type with superfine lees dancing on the surface. The attack has a tangy mouthfeel typical of nama-zake, with a strong sweetness. The strong body is typical of arabashiri. After passing through the center of the tongue, the taste becomes pale and relaxed, and the aftertaste is rather long, but feels a little tight.
Satoumi rice is grown in Okayama, where oyster shells from the Seto Inland Sea are sown in rice paddies as a soil conditioner. The oyster shells are rich in natural nutrients, so the "blessings of the Seto Inland Sea" lead to the rice's delicious taste and improved quality.
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