たけるパパ
Mimuro Sugi's Yume-Roman series. It is made from Nara Prefecture's only rice suitable for sake brewing, Rohafu, and is bottled and fire-aged after top-fermentation. This is the first Mimurosugi.
The raw material rice is 100% dewy wind.
Polishing ratio is 60
Alcohol level is 15
Sake degree is +6
When the bottle is opened, the aroma is gentle and calm. It has a subtle hint of rice fullness, with a subdued fruity quality.
When poured into a sake cup, it has a clear and clean character. It is not cloudy or strongly colored, and has a slight pale golden color. Perhaps because of the pure rice flavor, it is not as smooth as water. It is very lightly thickened.
When you take a sip, the soft and fresh rice flavor spreads, but the mouthfeel is subdued and calm. The mouthfeel is full of umami, but the acidity is also effective in balancing the flavor. The finish is crisp and clean while retaining a slight umami of rice.
Although it is considered dry, the umami and acidity give the sake structure, making it both light and pleasant to drink. It has a slightly thicker umami than the light dry style, which makes it easier to pair with meals.
It is my favorite sake because you can taste the umami flavor of the sake on its own.
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ジェイ&ノビィ
Hello, Daddy Takel 😃.
Is it Mimuro's dry? The color of the label gives off a delicious vibe 😌.
It also looks good as a heated sake 🤗.
Japanese>English