つつじ
Rice: Gohyakumangoku (produced in Niigata Prefecture) and other rice suitable for sake brewing
Rice polishing ratio 55
Alcohol level 16%.
Sake degree +7
Japanese>English
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つつじ
I can't help but think it smells worse than a mountain lodge.
Ehhhh...
Sake quality: Daiginjo
Rice used: Yamadanishiki from Hyogo's special A district
Rice polishing ratio: 40
Taste: light and delicious (sake degree 3 / acidity 1.0)
Japanese>English
Kubota萬寿 純米大吟醸
つつじ
It was sweet at first, but had a proper bitter taste at the end.
Japanese>English
つつじ
Sake quality: Junmai Daiginjo
Sake quality: Junmai Daiginjo
Rice used: Gohyakumangoku, rice suitable for sake brewing
Polishing ratio : Koji rice 50%, Kake rice 33
Taste: Mellow and slightly dry (Sake degree 2 / Acidity 1.2)
Recommended drinking: chilled, room temperature, lukewarm
Japanese>English
つつじ
This is the pinnacle of the Kubota series, exquisitely crafted by the brewers in terms of both aroma and taste.
This Junmai Daiginjo-shu has a complex and deep mouthfeel with a combination of gorgeous aroma and profound flavor. The softness of the malted rice gives it a fullness that harmonizes umami, sweetness, and acidity, and the pleasant aftertaste lingers down the throat, adding a touch of quality to your time with us.
Japanese>English
つつじ
Sake quality: Daiginjo
Rice used: Yamadanishiki
Rice polishing ratio: 40
Taste type: light and dry (sake degree 4 / acidity 1.1)
SAKE TASTE: Light and dry (Sake degree 4 / Acidity 1.1)
Easy to drink at first, but the sake taste remains at the end.
Japanese>English