Aroma (less-more): ★★★★☆
Complexity/Body (light-full):★★★★★
Sweetness (sweet-dry):★★★★☆
Texture (soft-hard):★★★☆☆
After-flavor (short-long):★★★☆☆
Finish/Kire (short-long):★★★☆☆
Brewery: Itakura Shuzo
Prefecture: Shimane
Catergory: Junmai
Sub: Nigori
Rice: Gohyakumangoku, Tsuyahime
Polishing ratio: 60%
SMV: -55
Yeast: No.7
Alcohol: 15%
Amino: 1.2
Acidity: 1.8
Filtered: No
Pasteurized: 1
Adding Water: No
Fermentation Method: Sokujo
#Information
原材料名 | 米・米こうじ |
---|---|
原料米 | 五百万石 ・つや姫 |
アルコール | 14.8度 |
精米歩合 | 60% |
無濾過
酵母:7号
日本酒度 +5
酸度 1.8
アミノ酸 1.2
1火
This spec is the same as Sokujo style with Yeast No. 7. The aldehyde (woody aroma) that was prominently coming out in the early stages when the temperature was high has been slightly reduced (though still present). This is a disadvantage of the small, easy-to-dissolve rice grains, so for the next brewing season, I think we should clamp down a bit more as a countermeasure. Still, I believe the nigori (unfiltered) sake this time turned out well. It can be enjoyed over a wide range from chilled to warmed, and is already at a completed stage. The flavors will continue to develop, so it's an exciting sake to look forward to.
Tasting Notes: Aroma: Nigori aroma, isoamyl, bright refreshing scent, esters
Flavor: Soft and clean. Has aroma and flavor in balance. Isoamyl, refined depth that is very good even at room temperature. Woody notes. The heaviness of the nigori is mitigated for a positive impression.