Timeline
erieeKyomai" is said to be only available in Kyoto. It has a gentle, mild sweetness that feels "hanrin" like Kyoto, a slight minerality, and a mellow, melon-like aroma. This junmai ginjo is made with rice and yeast produced in Kyoto. erieeThe taste is a wonderful harmony of sharp sharpness and the richness of the rice flavor. It has a charcoal-like aroma, a slightly woody flavor, and a refreshing dry taste with a short aftertaste that does not leave any sweetness behind.
The label design is not my favorite at all, but I would like to drink it again with dashi or soy sauce.
Alcohol content 15%.
Ingredients Rice (domestic), Rice malt (domestic)
Raw material rice Gohyakumangoku
Rice polishing ratio 60
Sake meter degree +12 erieeThe taste is light, dry, and refreshing. The aroma is mellow and fruity like a pear, and the umami of the rice follows closely behind. It is easy to drink with a mild mouthfeel.
This junmai-shu is brewed using subsoil water from Hokkaido and rice polished to 60%.
Ingredients: Rice, rice malt
Rice used: 60% polished rice produced in Hokkaido
Sake meter / +3 Acidity / 1.4
Alcoholicity/15%. RecommendedContentsSectionView.title
