Yorokobigaijin燕石 純米大吟醸
叫ぶ蝶Alc 16~17%, Yamadanishiki from Hyogo prefecture, 35% polished rice, Sake degree +5, Acidity 2.0, Amino acidity 0.9, Kumamoto No. 9, bottled 2022/11. We are glad to see the full specs listed. Stored in house ice temperature for about a year.
Why is the sweetness and umami so elegantly full even when the sake is cold? Why is the amino acidity of 0.9 so high? Why is it so green even though it is so polished? Why is the acidity so high and the amino acidity so low, yet the acidity is not prominent and well balanced? Why is it made with No. 9 Ginjo-style sake with a high alcohol content but a moderate aroma?
It is a beautiful and delicious sake.
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