Yotsuya Minemura since early spring.
After beer, would you like some sake? and the owner's selection of Japanese kappo (Japanese-style kappo restaurant). I drink so much every time I go that it seems to happen automatically. 💦.
The first was Okuharima, end of summer.
The mouthfeel is summery from now on. A very drinkable sake with a good acidity in the umami flavor. Yet it has a clean aftertaste.
Rice used: Koji rice: Yamadanishiki, Kake rice: Hyogo Yume Nishiki
Polishing ratio: 55
Yeast used: Association No. 7
Sake degree +0.2
Acidity 3.0
Amino acidity 2.4
Alcohol content 16.3
Yotsuya Minemura
Fresh mouthfeel, with a sourness that is typical of summer sake.
A little sweetness in the mid-palate, with a more robust umami, which I feel is a good representation of the concept of being between summer and autumn sake.
The aftertaste is quite alcoholic, but the flavor is very sharp.
4.75
