A tremendous acidity! But it also has a hint of sweetness.
I've never heard of mizu-hashiroshi before, but it's a method used in the Muromachi period (1336-1573) to produce lactic acid bacteria by soaking raw rice in water.
The label says it's reminiscent of yogurt or cheese, and that's exactly what it is ✨.
Next up was "aged" sake, which my boyfriend chose. Old Sake.
I've never had old sake before, and the color was amazing! And it was made in 1988! Sake made before we were born! Amazing!
It tastes like Shaoxing sake! It tastes like a matured sake! It was quite interesting! ◡̈
I've never had sake that smelled like yogurt before. It has a very strong habit, but everyone said "what the heck is this?" and drank it with amusement, emptying the bottle in one go.
I like this a lot!
The level I would like to have in my house!
Strong and mellow sweetness like apple syrup 🍎.
They use mizumoto junmai sake as brewing water. In other words, this is also a noble sake!
A day full of luxurious sake✨
Hi K, nice to meet you 😆I was drawn by the rabbit icon 😁I'm amazed that you only drink kijo sake...I've never had it myself ✨I'm learning a lot about it ☝️
Complexity from the first sip. Sweetness, acidity and fruitiness.
The sweetness remains softly and quietly disappears.
For an occasional change of pace.
16% but easy to drink. A bad one when it gets going.
It is thick and has a lactic acid feel to it, as evidenced by the color.
It's like a thick calpis. Undiluted.
As the description says, the flavor is pretty sexy.
No yeast, but the flavor is amazing!
Hanaboe, preferring warmed sake
Not flashy, but modest and honest, with an "ibushigin" (smoked silver) quality. Sharp and crisp acidity when served cold. Warming will broaden the range of aroma and flavor, and allow you to enjoy the rich acidity and umami of the rice. It has a lightness that makes it a great sake to be left by the side when served with a meal. It has a lightness that makes it a versatile sake to have by your side when dining.
Miyoshino Brewery has its roots in the foot of Mt. It is a challenger brewery that adheres to the mizu-hashiroshi method of production, a method that was once abandoned. The brewery starts by soaking raw rice in water to make "soyashimizu" (lactic acid fermented water), and brewing it using only the brewery's own bacteria.
I picked up a bottle of this sake out of curiosity at Yamauchiya, a store I often visit. It is made using an even more unusual method (kijoshu) in which mizu-hashiroshi sake is used as the brewing water. This method is said to result in a sweet sake with the sugar not fully converted into alcohol.
It has a slightly effervescent, yogurt-like lactic acidity, and gives the impression of a sweet and sour taste that turns into a slightly bitter aftertaste. It is so crisp that you don't feel the alcohol content, so be careful not to drink too much 😆.
*The second picture is the Senbonzakura cherry blossoms at Yoshinoyama, which I visited before. It is far away, but it is worth seeing.
⚫︎Polishing ratio: 70
⚫︎ Alcohol content: 16
Lactic acidity, but also aromatic sweetness. There is also an aroma that comes to the nose. The waiter said, "This sake tastes like many things. Characteristic and interesting.
⭐️4.2
Sour aroma.
Mild and gentle sweetness like lactic acid beverage.
The color is like calpis with a lot of leesiness.
The aftertaste is rather refreshing, tasty, and easy to drink.
A bottle that I would like to repeat.
