Bijofu特別純米酒しぼりたて生原酒
Kaitlyn
The mouthfeel is gentle and fresh. It is characterized by its fresh aroma and taste, and its sharpness.
Japanese>English
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Kaitlyn
Subdued, but sweet aroma reminiscent of banana, melon and pear. Soft and sweet on the palate, with fleshy, juicy flavor harmonized with tight acidity and a powerful, voluptuous taste.
Japanese>English
Kaitlyn
A pleasant aroma reminiscent of banana and melon spreads and then disappears.
The refreshing acidity leaves a lingering aftertaste.
It is a well-balanced sake with a softness that can be felt in the beautiful
Japanese>English
Imanishi純米吟醸 朝日
Kaitlyn
Type Junmai
Nose: Mild
Good taste
Raw rice: Omachi
Polishing ratio 65%.
Yeast used: Marigold
Good temperature: 5～15℃, 20～25℃, about 40℃.
Japanese>English
Kaitlyn
Sake type Junmai Ginjo
Raw rice: Menkoyna from Akita Prefecture
Polishing ratio 60%.
Alcohol content 16
Sake degree -1.0
Acidity 1.6
Amino acidity 0.9
Yeast used: In-house yeast (Sakura yeast)
Brewing year: 2019
Brewing
Japanese>English
Kaitlyn
Sake type Junmai Ginjo
Raw Rice: Akita Sakekomachi
Rice polishing ratio 55
Alcoholic content 15%.
Sake degree +2
Acidity 1.6
Amino acidity 1.2
Yeast used: AKITA Yukikuni yeast (UT-1)
Brewing year: 2019
Japanese>English
Kaitlyn
Sake type Junmai Ginjo
Rice: Yamadanishiki (produced in Yamada district, Yuzawa City, Akita Prefecture)
Polishing ratio 50%.
Alcohol content 16
Sake Meter +1.8
Acidity 1.3
Amino acidity 0.6
Yeast used: In-house yeast
Brewing year: 2019
Brewing
Japanese>English
Kaitlyn
山田錦