KabIt is brewed with a yeast from the brewery's own yeast and 96% polished rice.
The color is brown, not like new sake. It is probably the brown rice itself.
The aroma is also that of grain mixed with brown rice and alcohol.
The temperature starts at 50℃ because of the cold weather.
It is sour! The sourness and alcohol smell come to the forefront, and after the umami expands, the sourness and bitterness kick in.
Would 60°C be better? The sourness is still there, but the umami expands and it finishes with a dry feeling.
If you make it more extreme heat, the sourness weakens and a slight sweet potato-like feeling comes out. The dryness and dryness of the sharpness are the same.
It is rather sour even at room temperature.
Cold sake on the 4th day. The sourness becomes relatively weaker and tastes like burnt sweet potatoes, although some time may have passed.
This is a very individualistic or even perverted sake.
It mellows out after a long time after opening the bottle. It is best served at extremely hot temperatures. Let's raise the temperature as high as we can and tease it (?).
Japanese>English
まつちよGood evening kab🍶.
60℃ or it will burn your tongue😅.
Iwanoi and other breweries in Sotobo are very unique and interesting.
Japanese>English
KabGood evening, Matsuchiyo-san😄.
In the end, it is raised even more than 60°C, and it also tastes the best 😁.
Chiba sake is really unique.
Japanese>English