Kokuryuu Hiirazu

3.7
25
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味わいの特徴
The aromatic power of ripe fruit flavors is strong. The aromatic herbs of thyme and self-fertilizing herbs are added and replaced by the Japanese herbs of yomogi and shiso leaves, which transform the fruit aroma into melon and cucumber. Elegant wasanbon, white chocolate with strawberry, and walnuts, lanolin (wool wax), wafers and soybean flour mix to reach a grain-like element. The wine glass became like a jewel box of aromas, with jasmine and lavender and many changes of expression. The color is a light yellowish green. The atmosphere changes from a moist mouthfeel to a strong and rich fullness. The presence of umami and acidity on the palate creates a three-dimensional taste structure, which further evolves into umami bitterness and creates a long aftertaste.
情報詳細
特定名称
Junmai Daiginjo
原材料
Rice and Rice koji
精米歩合
35%
使用米
Nishiki Solder from Tojo, Hyogo Prefecture
アルコール度
16%
日本酒度
3.5
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おすすめの飲み方

  • 雪冷え(5℃前後)
  • 花冷え(10℃前後)

おすすめの料理

Japanese Cuisine
Japanese Cuisine[Seafood Dishes] Other
Steamed Sea Bream with Aged Kelp Broth Sauce

酒蔵の想い

酒蔵情報

Kokuryu Sake Brewing

取り扱っている飲食店

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