The junmai ginjo Ryo we drank in March was a sweet sake with a rich aroma, and the sake rice was Wakamizu produced in Kanagawa Prefecture.
This time, Ryo was a special junmai sake, so the aroma was muted and the taste was refreshing. It has a very different flavor.
It goes well with fish dishes.
The rice used for this sake was Kinuhikari
Polishing ratio is 60%.
Kawazu-zakura has the same yeast.
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!
