A Journey Through Time at E501 SAKIGAKE PLATFORM13
Raifuku is made with Fukumaru from Ibaraki Prefecture!
It was very fruity and delicious.
We also had a chance to hear from the master brewer of Raifuku!
Raifuku Junmai Ginjo Strawberry Flower Yeast [Raifuku Shuzo, Ibaraki, Japan
Aromatic acidity and sweetness to berryiness. Lingering bitterness and a sense of alcohol.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice polishing ratio: 55
Alcohol content: 16%.
Yeast used: Tokyo University of Agriculture isolate
Rice used: Watafune produced in Hyogo Prefecture
Polishing ratio 55
Sake Degree -1 to ±0
Acidity 1.4~1.5
Alcohol content 15
Raifuku's summer sake made with Rhododendron metternichii flower yeast
Melon🍈
Slightly acidic aroma 🎵.
The moment you put it in your mouth, it's all at once sharp and dry 😲⚡️
It has a slight umami flavor, and is very sharp and refreshing 😲.
My own image, I thought Raifuku was sweet 😜.
I bought it because it was from a sake brewery in the town where I used to live and because I was curious about "what kind of super dry sake is it?" I bought it because I was interested in the sake brewed in the town where I used to live.
Well, what is it?
Compared to sweet sake, which has multiple layers of flavor, I felt it was a little lacking.
I would rather enjoy this sake with a meal than by itself.
I enjoyed it with today's dinner 🍲 mizutaki.
I learned from the website that Raifuku Brewery brews various kinds of sake using flower yeast.
I will have it again tomorrow, remembering the nostalgic Mt. Tsukuba ⛰️ and the sunflower field🌻! ✨🍶✨
Water color like white soup stock
It has a very unique taste when drunk by itself, but it is a wonder that it does not get in the way when paired with food.
In commemoration of hearing good news from a friend from Ibaraki 🎉.