#14024
720ML/12BTL/CS
It took Tamaasahi Brewery 10 years to master the technique used to brew this sake, called ‘shubo shibori’: the extraction of the sake (from the sake lees) happens all at once after the fermentation starter is added to the main mash of rice, koji, and water. This process results in a unique sweetness and acidity. It is reminiscent of wine and is the perfect drink for sake beginners.
Aroma (less-more): ★★★★☆
Complexity/Body (light-full):★★★★★
Sweetness (sweet-dry):★☆☆☆☆
Texture (soft-hard):★★★★★
After-flavor (short-long):★★★★☆
Finish/Kire (short-long):★★★☆☆
Polishing ratio: 60%
SMV: -55
Yeast: Tulip Flower Yeast
Alcohol: 12%
Amino: N/A
Acidity: 8.0
Filtered: Yes
Pasteurized: No
Adding Water: No
Fermentation Method: Shubo
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