Jukusei no Jozen Mizunogotoshi Junmai Ginjo [1 Koku - 29]

Another Shirataki product, from Echigo in Niigata Prefecture. Unlike the Tanrei Uonoma we had a few months ago, this comes from their Jozen Mizunogotoshi ("Pure Flavour") line. Specifically, this is an aged (jukusei) version of the junmai ginjo, tank-aged for 6 months at 3°C before bottling. Gohyakumangoku and Miyama-Nishiki milled to 55%, SMV +3, acidity 1.4, and 15.5% abv. Interestingly, the Miyama-nishiki is used exclusively for the kojimai ("malted" rice) and shubo (yeast starter), with a 50:50 blend of 1401 and 901 yeasts. The Gohyakumangoku is used only as kakemai (steamed rice) for adding to the moromi, the main mash.

Enough on the technical details though. The nose is light like a breeze, glutinous rice with a hint of bitter greens. Smooth, a little round, mineral and starch driven, a late prickle of acidity, a mild bitterness, a bit of spiciness mixed with a subtle anise, followed by a long, minty fresh melon finish, leaving my mouth coated in spring-water cleanliness, as if I'd just brushed my teeth. Lovely. My kind of dental hygiene.