The Wakamizu version of Ryo was delicious, so I compared it with the Kinuhikari version.
I like Wakamizu better because of its aroma and fruity acidity.
It is a junmai ginjo, of course 😄.
It tastes better when it is slightly warmer than when it is freshly refrigerated.
Brewed with all Kanagawa Prefecture ingredients, this is tonight's bottle. It is said to be a very limited edition. When the bottle was opened, there was a sweet aroma and a smell of organic solvents. The taste in the mouth is difficult to describe. Is this a result of the unusual yeast? At first, it seems dry, but as you swallow it, you feel sweetness, followed by sourness. There is also a bit of bitterness. It tastes good as it is...after a salad with acidity, it is like a refreshing, slightly sweet white wine. When paired with grilled fried bean curd with mentsuyu (Japanese soup stock), the acidity does a wonderful job and leaves your mouth feeling refreshed. With grilled salmon, new potatoes, and fried asparagus with honey mustard, it transformed into a banana-like flavor. You can drink it as it is, or enjoy it with different flavors by marrying it with other drinks.
I was in the neighborhood, so I stopped by the sake brewery.
but they were sold out 😅.
I called a nearby liquor store to check their stock.
I bought it safely!
Kawazu Sakura Yeast, although it doesn't taste like cherry blossoms
but it is fruity and delicious 😋.
Gorgeous good smell!
Refreshing acidity? It has a sweetness, but it's understated and characterized by acidity. Maybe it's because it's chilled in the fridge and served in a glass?
It is refreshing and tastes like a good sake, not like a sake.
Made with Kawazu-zakura yeast. I would call it a Japan rice wine.
Kura in Matsuda-cho, Ashigarakami-gun, Kanagawa Prefecture
100% Wakamizu from Ashigara, Kanagawa Prefecture
Polishing ratio 55
Brewed with Kawazu-zakura flower yeast (apparently from the collection of the flowers)
Tokyo University of Agriculture cooperates in yeast isolation
Mellow texture on the tongue
No sharpness, but well-balanced impression.
I would have liked to smell it in a wine glass.
Taste 4
Piquancy 3
My memory is poor because I was engrossed in a conversation and it has been a while since I wrote this...
This rare sake is made with Kawazu cherry blossom yeast, which was found by chance.
It has a faint pink color and a rich aroma.
It is mellow and slightly sweet. It is the opposite of a light, dry sake.
It can be served with both Japanese and Western food.
I like this sake.
Sake rice is Wakamizu
Polishing ratio is 55
While visiting the Matsuda Sakura 🌸 Festival, I stopped by the Nakazawa Sake Brewery to buy some!
The store owner explained that the sake was made from the yeast of Kawazu cherry blossoms in Matsuda-cho, and that the water was from Tanzawa and the rice from Ashigara. Delicious!
It was served cold.
Sake from the prefecture, purchased on recommendation from Yoshimura Sake Shop in Yamato City, in the prefecture.
Made with Kawazu-zakura yeast
Aroma: Gentle
Taste: Sweet. Refreshingly sweet.
My stupid tongue cannot tell if it is cherry or not.
It is different from the Japanese confectionery called "sakura no nacha".
It's very strange, but the fact that it's cherry blossoms makes me feel happy or excited.
I felt happy or cheerful.
The snacks were cheese in oil and pickles.
It's good.
It seems to go well with fish such as saikyo-yaki rather than sashimi.
I have an impression that it is good with fish such as saikyo-yaki rather than sashimi.
Thank you very much for the meal!
Second recommendation.
I asked for a ham cutlet as a guess. It seems to be the brewer of the sauce. We give thanks that we were able to drink again today.
