Junmai Slightly Active Nama Sake that requires refrigeration! The aroma is mild, and in the mouth it is a delicious sake with a refreshing slight carbonation and a good balance of sweet and spicy flavors 🍶You can sip on just the sake after you finish your snacks, it's blissful time ✨.
Next is Seikou from Yamanashi Prefecture, a long time ago.
It is a crisp, sharp, and dry sake suitable for a meal.
It is a must for those who like dry sake.
The rice, aroma, and flavor can be felt on the palate, but the aftertaste is clean and easy to drink.
The taste and mouthfeel are very good, perhaps because it is a sake from Yamanashi or because of the quality of the water.
I purchased this at Take-no-i Sake Brewery on a recent trip to Sanbunichi Spring Water.
The sourness from the Tsurubara yeast? It has a crisp taste with a stronger acidity than expected. It has a crisp taste with a stronger acidity than expected.
The sake corner at a roadside station in Yamanashi Prefecture was full of wines, and not many local sake were available.
Kyoto Takashimaya Sake Festival (6)
Take-no-i, Yamanashi Prefecture, Take-no-i Sake Brewery booth of Seiryuu. I drank a limited winter Seiryu before.
◉Take-no-i Junmai Ginjo Sunflower Yeast Brewing
Take-no-i's Four Seasons series uses Take-no-i's seasonal floral yeasts. Take-no-i uses seasonal floral yeast in its Four Seasons series: Tsubaki yeast, Sakura yeast, Himawari yeast, and Cosmos yeast.
The sunflower yeast is a strong, mellow type that we prefer. I drank the Sakura yeast at Matsuo Taisha Shrine.
◉Seikou Junmai Ginjo Omachi
A refreshing Omachi. The crisp acidity from the Tsurubara yeast keeps the umami from expanding into a fuller flavor, which is typical of Omachi.
◉Seikou Junmai Daiginjo Aizan
It is clean, minerally, and acidic. The sweetness that only Aizan can produce and the acidity of the Tsurubara yeast give it a refreshing sweetness.
◉Seikou Special Junmai Dry
It is clean, but with more koji to add umami. Dry with little sweetness.
Seikou is a clear and refreshing sake made with Tsurubara yeast and a different class of rice. Tsurubara yeast seems to be a yeast that produces a strong acidity.
Take-no-i brand sake is made year-round with Junmai and Jungin made with Kyokai No. 7 yeast, and other experimental and playful seasonal brands are also available.
In Osaka, Okuhiroya and Kobayashi Shoten carry this brand.
SAKE HUNDRED is also available, but I guess they brew on consignment.
