Iinuma Honke's "Shusui no Morojiki Nama Sake
This sake was made from mash that was mishandled during the brewing of the limited edition sake "Sakei no Dawn", and the toji, Kawaguchi, was able to bring out the best of this sake to the maximum extent through a process of trial and error.
Because alcohol was added to the mash at an early stage, it was difficult to increase the yeast sufficiently, but eventually we were able to raise the alcohol content to 15%.
By adding white malted rice to the sweetened mash, we were able to bring out the acidity derived from citric acid and achieve a perfect balance.
This is an emergency release product only for 2025, a special limited edition sake born from failure.
Ingredients : Yamadanishiki from Hyogo Prefecture Fusakogane from Chiba Prefecture
Rice polishing ratio : Kake 50%, Koji 50%, Yondan 70%.
Sake meter : -13.1
Acidity: 1.8
Amino Acid : 1.1
Alcohol content : 15
The aroma is really ordinary honjozo sake. It has a smooth mouthfeel with a slight peachy sweetness. It is so delicious that it is hard to believe that it was made for a reason, and can be enjoyed by itself as much as desired.
The most beautiful Koshi I have ever had!
Conversely, the fruitiness is a bit subdued and cider-like, which is good!
The pizzazz and vigor are the same as usual, and it's easy to drink!
I thought it was rare, but it seems to be quite rare.
Sannomiya Drinking (5)
We finished up at the Asano Sake Shop with a 3 dry sake comparison.
I enjoyed the Kouji Dai-harakuchi cold sake I had before, so I went for this one 😋.
The cold grated one had a nice sweetness to it 😀.
The customer next to me ordered 2 sets of 3 different dry and tasty sake, and I asked him what he recommended for dry sake.
Last week, I went to a new sake festival at a brewery in the town of Sakai. I drank four kinds of sake, but the shizuku sake was the best. I will remember to buy the tickets next year because they are inexpensive and come with an oinoguchi (cup). There were two types of limited edition sake, but I chose the junmai ginjo.
The color was light amber. The aroma is of rice. When you take a sip, it has a slight chili sensation, and the rich, sweet taste has a big impact. The taste was similar to that of Daishinshu. I live in Chiba, so I will try other brands.
This sake was only available this time because the toji (master brewer) was able to revive the mash that was in trouble and ship it.
It was a very sweet sake.
We were served with sake pairings at Kinonene CAMP, a sake brewery glamping facility.
The final dish was with beef shabu-shabu!
As the name suggests, it is floral, fresh, and has a clear aftertaste,
Me-ta-ma-ma!
We finished the course with rice, miso soup, and a sweet treat. I was very satisfied!
