The other day, I drank a sake with an alien label, but this one is the standard. It is refreshingly dry, but has a robust mouthfeel. Serve with Buri Shabu.
Yuho Namaoto Junmai Unidentified floating yeast, Wooden Oke Brewing, Unblended Sake
Rated 4.4
Rice polishing ratio: 62%, Rice used: Uruchi rice, grown in Ishikawa Prefecture (72%) / Gohyakumangoku rice, grown in Ishikawa Prefecture (28%), Alcohol: 17%, Sake meter: +5, Acidity: 2.5
Brewed with powerful yeast grown in a harsh environment with the help of useful microorganisms, this sake has depth and breadth of flavor and is light overall.
Wooden vats are used for brewing to maximize the power of the microorganisms in a way that is close to their natural state.
Warmed 55°C: Soft chocolate style, brown sugar, dessert sake.
Sweet pineapple aroma
Sometimes sake made from a traditional yeast yeast yeast, it can be a bit twisted,
This one is not twisted at all!
Delicious with good acidity!
Junmai Sake
Melon aroma is the first impression.
Then, acidity.
Then, the spiciness finishes it off.
But the umami comes gradually at the end.
Delicious!
I love it 110 points.
It seems to be a sub name for "Yuho no Aka."
It is said to go well with gutsy summer dishes.
I thought about heating up the sake because it is made from a traditional sake yeast yeast yeast.
But now I understand why the owner recommends it cold.
Hakui was famous for the UFO legend, right?
UFO, Yoo-ho, Yuho... I see.