#335
I cannot read "馥 (fuiku)". It is said to mean a good fragrance wafting in the air.
The aroma is more floral than fruity, with just the right amount of acidity.
Specifications: Special Junmai Sake
Rice used: Yumenokou
Rice polishing ratio 60
Strength: 15%.
#334
This is the second Kinonene this season. Dry and delicious.
Specific name: Junmai
Ingredients: Rice, Rice malt
Alcohol content: 17
Sake meter degree: +8
Acidity : 1.8
Rice type : Koji : Gohyakumangoku/Kake : Fusakogane
Rice Polishing Ratio : 68%/80
Condition : Nama-shu
#332
It seems to be a Gundam, but I'm not sure.
Ingredients: rice (domestic), rice malt (domestic)
Alcohol content: 17.0
Sake meter: +1.5
Acidity: 2.3
Water used for brewing: Suzuka mountain range Yasu River subsoil water (in-house well water)
Gorgeous label.
Sake brewed by a single craftsman who is responsible for the entire process from the brewing plan to the top of the tank.
Vol.1 Responsible: Ryosuke Kano, 15 years with the company.
In April 2022, he will be certified as a third-generation "Toji of Hitachiniku," an initiative of Ibaraki Prefecture, and become the first "Toji of Hitachiniku.
This is the first bottle he was appointed to brew as a "Toji of Hitachiniku.
Rice used: Hitanishiki produced in Ibaraki Prefecture
Polishing ratio 55
Alcohol 16%.
Yeast
Sake meter degree +8
Acidity 1.5
The label is cute.
Sweetness: Dry
Rice: Nipponbare produced in Tottori Prefecture
Rice polishing ratio: 50
Alcohol content: 16.0
Sake meter degree: +10.0
Acidity: 1.8
It was dry but tasted delicious with sweetness and umami.
Rice: Akita Sake Komachi
Rice polishing 60
Yeast: Association 901
Alcohol level 16.6
Sake meter degree +10
Acidity 1.8
Sweetness comes first! The flavor of the rice comes gulp.
Type of Sake Junmai-shu
Rice variety Gohyakumangoku
Rice polishing ratio 60
Alcohol content 15.5