なす
I have come across an extraordinary gem 🍶.
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産土Ubusuna
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Location
2226-2 Nishiyoshiji, Nagomi, Tamana-gun, KumamotoOpen in Google Maps
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坊や哲
After harvesting Hitogokochi rice in Shinshu Sanada, Tozawa area, we had a sake party at Tozawa community center 😅.
The lineup of the fierce people who brought their own sake was amazing 😁 This is really not earth 😅.
I want to go to Kumamoto and Kurokawa Onsen again 😌.
Japanese>English
まかろに
A drink to love.
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Ubusuna2024山田錦 二農釀
Ubusuna2024山田錦 二農釀
Ubusuna2024山田錦七農醸
Ubusuna2024山田錦 六農醸
Ubusuna香子×山田錦琨醸2023
シュエット
We received this from someone from Fukuoka.
It is a very hard to find sake in Fukushima, so I kept it in the fridge for a while ✨.
This bottle is brewed with Yamadanishiki from the town of Wasui, which has its own philosophy based on the ancient Japanese word "sansuchi," which means "land of birth" or "god of the land.
The moment you drink it, you will be struck by the aroma of green apple and muscat fruits, rice powder-like grains, and yogurt-like aroma. The sweetness of the Yamadanishiki is fully extracted, yet the slightly elevated gasiness is in perfect harmony with the fresh and light flavor.
Japanese>English
ぜよみ
Yamada-Nishiki Dry, refreshing, delicious
Inamasu: Yamadanishiki seems to be the main variety grown in Kumamoto.
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taka9
The acidity and umami spread to the palate in a flash. This is delicious, as always. I wish I could find it in more stores.
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um
Alcohol content: 13%.
HOMASA
Rice polishing ratio: undisclosed
On this day, we were able to compare sakes.
Roku-no-brew" refers to sake brewed under the six regulations shown below.
The more "Roku-no-brew" there are, the rarer the sake becomes.
Hozu: Hozu produced in the Kikuchi River basin
Nou-nou brewing
Wooden Oke Brewing
No fertilizer
No fertilizers, No pesticides
No yeast added
There was a slight lactic acidity drink feeling and a little bit of thickening.
The sake-producing regions not only differ in their sake rice, but they all have their own unique characteristics and are delicious.
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um
Alcohol content: 13%.
Koko
Rice polishing ratio:undisclosed
Four Nozomi means sake brewed under the four regulations listed below.
The higher the number of "Nozomai", the rarer the sake.
Kako from the Kikuchi River basin
Noukouzake is brewed using the traditional sake brewing method.
Wooden vat brewing
No fertilizer
It has a strong carbonation, like a sour.
The sweetness is weak, and the acidity and bitterness predominate.
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U-NEKOΦωΦ
I feel like I don't like it much😅.
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Hori
I received a bottle of Yamadanishiki Rokunoso from Sanchi.
It has been a while since I have had it, but it is still delicious.
As usual, the gas pressure was so strong that it almost blew the stopper open, and it was slightly carbonated with bubbles when poured into the glass.
It has a woody nuance that can only be achieved by wooden vat brewing, just like the Rokunosozo we drank before.
Rokunoso is yeast-free, so the flavor impression is slightly different from that of the previous 9 yeast. While the fresh and fruity general flavor remains unchanged, the taste seems to have changed from a clean and clean taste to a more complex and deep taste.
It also feels drier than before, perhaps due to the combination of the yeast.
To be honest, it is difficult to perceive the difference in flavor with or without pesticides or fertilizers, but I can (and likely will be able to) perceive the difference between the Five Farmer's Brewery (wooden vat brewing), Six Farmer's Brewery (no yeast added), and Seven Farmer's Brewery (weed), which not only taste great, but also satisfy my curiosity.
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michiquita
Raw material rice：Yamadanishiki
Rice grown in the Kikuchi River basin, Kumamoto Prefecture
Slightly effervescent
sweetness
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