My wife's parents bought a series of alcoholic beverages (2)
Color is clear.
Aroma is difficult to find. Not complex, but kelp, white flowers, capuleti.
Clear and clean. Well balanced sweetness and acidity, clean and crisp.
It is surprisingly good even when heated.
The easy-to-understand sweetness spreads in the mouth in good balance and relaxes the palate.
This is surprisingly tasty.
I don't know the price, but it's probably cheap. But it has the potential to be as good as the latest trendy sake.
My wife's parents bought a series of alcoholic beverages (1)
Clear in color.
Predominantly capueti type aroma. Apple, pineapple. Aroma is raw, probably because it is freshly stored. Yogurt, malted rice.
The sweetness spreads. The acidity is low, and a raw-like volume spreads in the mouth.
It is a cold sake, but it can be heated up.
The balance is still broken and the sweetness is strong.
Delicious at room temperature.
Kihei Special Junmai Inherited Bicchu Sake Omachi 1610 yen (4-pack bottle)
This sake was given by a relative. It was a souvenir when I went back to my hometown. It is a special junmai and Omachi, so I had high expectations! The label says it is recommended to be warmed up to lukewarm or even top-heated! When poured into a wine glass at room temperature, it had a yellowish tinge and a sharp, old-fashioned sake aroma! As you can expect from the aroma, the attack is just like sake! It brings back memories of sake from long ago. I'm used to fruity, easy-drinking sake these days, so I'm getting drunk faster! Next time I'll try it hot... or chilled in the fridge... or blended with a different sake...
Yesterday I tried it hot. The sweetness of the rice increased and it was mellow, very easy to drink and delicious! As the product description says, it is a sake suitable for heating up.
Kihei / Shizuoka
Kihei Shizuoka warehouse
At a corner festival in Ueno Park.
There were two kinds of Kihei, one from Okayama and the other from Shizuoka.
I tried the Shizuoka Kihei following the Okayama Kihei.
I had it cold.
Similar to Okayama, it has a slight sweetness and alcohol.
In comparison
This one has a gentle taste as if it were drinking good water.
It has a gentle and delicious taste.
By the time you feel the taste
the alcohol feeling is gone, so
so you can't help but sip it one after another.
Easier to drink than Okayama...?
I thought, "I'll have another sip of Okayama.
I felt that the Okayama side was even easier to drink.
Was it the alcohol content?
Difference from the seven-step brewing?
Is it the acidity?
Was I just drunk? LOL!
I found it very interesting to compare different breweries of the same brand.
I found it very interesting.
A daytime trip to a corner festival (* >ω<)
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Class
Junmai Ginjo Sake
Sake Brewer
Shizuoka Heiki Shuzo
Rice
Honorifuji
Polishing ratio
55% (milled rice)
Alcohol Content
16％ (16%)
Sake Degree
-1.5
Acidity
-Acidity
Amino acidity
□Acidity - □Amino acidity
Kihei / Okayama
Kihei Junmai-shu 7-step brewing
At a corner festival in Ueno Park.
There were two kinds of Kihei, one from Okayama and the other from Shizuoka.
We started with the one from Okayama.
This sake was served cold.
It has a smooth and mellow taste and goes down the throat easily.
It goes down your throat easily.
The alcohol feeling disappears quickly, making it easy to drink.
The sake is dry, but has a delicious umami of rice and a hint of sweetness.
This sake claims to be brewed in a seven-step process.
To increase the umami and full-bodied flavor
Hatsuzoe, Nakazoe
Nakazoe, and Tomezoe.
In addition to the three-stage brewing process of Hatsuzoe, Nakazoe, and Tomesoe
The number of brewing steps has been increased to seven.
In each brewing process
The amount of koji, steamed rice, and water are doubled for each step, so it can be said that the
You can tell that the master brewer put a lot of time and effort into the brewing process.
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Class
Junmai Sake
Sake Brewer
Heiki Shuzo
Rice
Akebono
Polishing ratio
60% (milled rice)
Alcohol content
15％ (15%)
Sake Degree
+3
Acidity
+1.6
Amino acidity
-1.6
Alcohol 15° to 16° C
Rice Rice Koji
100% Omachi rice produced in Okayama Prefecture
Polishing ratio 60
Sake degree +1.5
Acidity 1.4
Ideal for warming sake. Delicious
Clear and colorless. Full aroma reminiscent of rice straw, flint, plain yogurt, and white dumplings. The intensity of the aroma is medium. Smooth mouthfeel. Mild bitterness. A moderate astringency appears soon after, followed by a moderate umami. It has a sharp and short aftertaste. Refreshing sake.
