The third group of the Sake Rice and Yeast Association is Gintome and Yuko's Idea from Iwate Prefecture. Iwate is often named after the pure-heartedness of the Tohoku region or after Kenji Miyazawa, and the rice is Gintome, which is a Gin user. Yuko, the yeast, seems to be named after the developer, Ms. Yuko Yamashita of the Iwate Prefectural Industrial Technology Center.
It is a clear, dry sake. Sake from Iwate is interesting in many ways. To be continued.
Drinking place] Asamizu
Accompanied by sashimi.
The richness, sweetness, and faint tangy taste are pleasant, and it is very easy to drink because it does not linger unnecessarily. This is the type of sake that can be stocked as a staple in the refrigerator at home.
Rating: A
Made with 100% Ginotome from Iwate Prefecture.
Brewing year 2016 sake brewing year (2016-2017).
Roasted aroma and sweetness.
Strong alcohol taste.
Bitter and lingering aftertaste all the way through.
I personally prefer this to Ginga, which has the same specs but different rice.
I personally prefer this one.
Date of production: February 2023
100% "Ginga Ginga" from Iwate Prefecture is used.
The brewing year is the 2016-2017 brewing year.
Rich sweetness.
Yet the aftertaste is dry.
Has a roasted feel.
Production date: October 2022
100% "Gin-Otome" from Iwate Prefecture is used.
The yeast used, "Yuko no Koi" is curious about the name...!
The brewing year is the Heisei 30 brewing year (2018-2019).
Full-bodied sweetness and roasted old sake.
Slightly dry.
Manufacture date: February 2023.
