Mimasaka tasted Katsuyama sake.
The impression was that it was sweeter than the usual "Gozenshu.
But it is not sweet, and the taste is sharp.
It is an old-fashioned "Bodhi yeast" sake, but with a refined flavor.
It was a truly delicious sake.
This is my first time in Okayama 😄.
I've only had Bodhi Hashiwado... I've only had Mimuro Sugi... I was very interested in it and was attracted by the label "Betsuatsurai" so I bought it.
I was very interested in it and bought it because I was attracted by the label "Betsuatsurai".
The rice used is 100% Omachi rice produced in Okayama Prefecture.
Rice polishing ratio is 55%.
Alcohol level is 17
Sake degree is +2
When the bottle is opened, it makes a pleasant popping sound.
When poured into the sake cup, it has a smooth, slightly thickened, and clear texture.
When the bottle is opened, the aroma is subdued, like that of a modest tropical fruit.
Upon sipping, it has a smooth mouthfeel, with a fluffy, smooth flavor spreading through the mouth.
A refreshing lemon-like citrus acidity spreads quickly on the tongue, leaving a soft, rich, fruity flavor in the aftertaste.
The complex flavors of Bodai Hashimoto enhance the deliciousness, and the umami, smoothness, and acidity of Bodai Hashimoto make it more fresh and fresh. The taste is a very smooth and fresh ginjo nama-shu with no sharp elements.
The clear umami and fresh acidity go down the throat and disappear quickly and crisply.
It is best served chilled, but the flavor increases as it approaches room temperature.
It is brewed using the Bodhi Bodhi yeast.
The pleasant aroma of sake lees and the simple taste of Omachi rice spreads on the palate.
Perhaps due to the natural lactic acid bacteria, it also has a slight yogurt flavor.
It is an easy-drinking, slightly sweet sake.
Thank you for the sake.
Last night we moved from Takamatsu to Okayama to enjoy Okayama sake!
We started with the standard Gozenshu with some local specialties such as Makari, Spanish Mackerel, Yellow Chives, and Garaebi 👍.
It is moist and mild on the palate.
It is not too assertive and does not change, so it has a calm presence. As you savor it, the round flavor of the rice spreads through you, giving it a well-balanced taste as an accompaniment during a meal!
The taste is balanced and delicious as an accompaniment to a meal, yet it has a lingering aftertaste that doesn't linger ✨.
I drank it because I had felt the charm of Bodai yeast in Mimuro Sugi. It tastes like a lactic acid bacteria and has a great impact in spite of its low alcohol content. I think it is the strength of Omachi that shines through. I feel the pride of being a Bodai Hashimoto brewery and a brewery in Okayama.
Acidity in the mouth
Freshness, fizziness in the mouth
I found another sake that I can drink more and more.
The alcohol content is 13%.
It's labeled "light", but it's also very impressive!
Tsuji Honten
Gozenshu 1859 Bodhi Hashiroshi
This brewery is located in Maniwa City, Okayama Prefecture.
Omachi" rice produced in Okayama prefecture is polished to 65%.
It has a full-bodied sweet aroma and rich rice flavor,
The mild acidity from the Bodhi yeast yeast yeast, the mellow mouthfeel, and the calm and gentle aftertaste.
The mild acidity from the Bodaiho yeast and the mellow and gentle aftertaste make this sake a perfect match for the Japanese sake.
#Sake
Sake from a sake brewery in Maniwa City in northern Okayama Prefecture🍶.
Maniwa City is home to the Hiruzen Plateau. Katsuyama area where the brewery is located is far away from Hiruzen area though 😅.
I haven't been there recently 😗.
Polishing ratio 50%.
Alcohol content 16
100% Omachi rice produced in Okayama Prefecture (unmatched rice)
Omachi is the name of Okayama Prefecture.
It has a strong acidity and rice flavor, and is juicy as well 😄.