The initial aroma offers fresh notes reminiscent of melon and other ripe gourds, while the palate reveals a rich, sweet retronasal aroma evocative of banana pound cake. Within its complex and deeply layered body, firm acidity intertwines with a subtle astringency, creating a vivid and multidimensional flavor profile. Beyond its immediate richness and pronounced acidity, one of the sake’s greatest attractions lies in the way its character gradually evolves with maturation, making it particularly rewarding to savor slowly while observing how its flavors transform over time.
“Koueigiku Gekka Burai Shinriki” is a distinctive sake brewed with Shinriki rice polished to 93% and a brewing method utilizing naturally occurring lactic acid bacteria, offering exciting potential for continued development through maturation. With an alcohol content of 17%, it possesses a substantial, full-bodied structure, while vivid and sharply defined acidity gives the overall profile a clear outline. This year marks the first time this expression has been brewed using naturally occurring lactic acid bacteria. After approximately six months of maturation under ice-cold storage conditions, its flavors are expected to integrate further and reveal even greater complexity as it continues to evolve over time.
Product Name:Koueigiku Gekka Burai Shinriki
Grade:Junmai
Polishing Rate:93%
Rice Type:Shinriki
Alcohol:17%Vol
Brewery Prefecture:Saga Koueigiku Shuzo
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