The 5th Shinmame Festival, the 5th Kanno-no-Thanksgiving Mie Shinshu Matsuri (8)
The booths in this area had a good lineup, but there were no brewers present, so it was like just drinking.
◉Niidaizenshuu Taru Sake
The aroma and taste were quite peculiar upon drinking. A unique mixture of woody and mature aroma. Slightly matured acidity and astringency from the sake's raw yeast structure, with a very peculiar taste 🫶.
The brewer was not present, so I could not ask him for an explanation. I thought it had a matured feel, so I looked it up later and found various keywords: matured, cedar barrel, nama yeast, nama yeast, and brewer's yeast.
Rice: No agricultural chemical fertilizers used
Brewing method: Nama yeast yeast added
Rice polishing ratio: 60
Alcohol content: 15
Producer: Niida Honke, Tamura, Koriyama City, Fukushima Prefecture
Fruity
Sweet
Delicious
Superior
I ordered Wind Forest with it, but this one is less habitual!
For those who like sweet sake, it may be different because of its strong acidity. However, it is a sweet sake, so sometimes a sake with a strong sour taste may be possible.
Purchased at La Jomon on a trip to Yamagata.
It is made from pesticide-free, fertilizer-free Rikuwa No. 132, brewed with mizu-hashiroshi, no yeast added, and wooden vats.
The tangy acidity stimulates the palate, and at the same time, a slight bitterness spreads.
Many sake nowadays make you groan when you taste it, but this sake has a more primitive taste,
This sake has a more primitive and timeless flavor.
It makes you wonder what sake must have tasted like in the Edo period,
It is a sake with such a sense of romance.
Lightly cloudy, with an intriguing muscat aroma at first.
The sake level is said to be minus 4, but the impression on the palate is not so impressive due to the acidity.
Delicious!
The first natural sake, first warmed sake. The acidity and sweetness unique to the sake's origins are perfectly matched, making it easy to drink, reminiscent of a yogurt drink. I'd like to tell you about the specs, but since I'm not privy to most of them, I'll skip it this time. I'm sure it will be different when heated over hot water, so next time I will warm it over hot water.
