RyuHanafuki Aomori Yeast
Association 1801
The aroma is thick and fruity with a hint of rice.
It really has a slight vanilla smell and a strong acidity or sourness.
3.5
The mystery of the unadjusted flavor has not been solved.
The rice polishing ratio of 59% is an unusual figure.
The rice is flattened and polished vertically to increase the protein removal rate and prevent excessive starch removal.
What is Takachiyo?
Takachiyo" is designed to be a "food sake," a sake that goes one step further than "Takachiyo" and can be served with meals.
Furthermore, the "Takachiyo" series has the interesting feature of being all junmai ginjo, which is 59% polished rice.
Hence, it is also called the "Go (5) Ku (9) Takachiyo" series.
You can see that the "Takachiyo" series is expressed through its aroma, while the "Takachiyo" series is expressed through its rice, a definite distinction between the sense of smell and the sense of taste.
On the other hand, the similarity between "Takachiyo" and "Takachiyo" is that the sake level, acidity, and amino acid levels are all undisclosed, and the details are shrouded in mystery.
This shows that they want people to judge the taste by drinking the sake without preconceived notions based on such information.
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