I'd like to drink wine, but sake will do 🍶.
The unique acidity from the wine yeast and the sharpness of Yamamoto's sake give it a clean aftertaste.
It would go well with shime saba (mackerel).
Akita Sake Comparison Party
Bring your own sake #4 - Yamamoto Tensugi
Sake made in a wooden vat made from natural Akita cedar trees over 200 years old (the only one in Japan, apparently).
To be honest, I couldn't detect the aroma or flavor of the cedar itself, but the flavor was rich and multilayered 😋, probably due to the Yamahai brewing method.
It was the most popular among my friends 🥇.
It was fun to compare and play "Yuyama Umihara" 😊.
Naturally, there were so many different ways to feel and taste the sake, and I was reminded once again of the breadth and depth of the sake experience ✨.
This sake is made using "wine yeast" and "6-row yeast" for Chardonnay.
I bought it with high expectations, but personally, it was a bit of a disappointment because it had a lot of miscellaneous flavors and no umami.
Akita Sake 🍶.
Fresh, fruity and juicy!
And a refreshing aftertaste 😋.
I've been drinking a lot of sweet sake lately, so the crisp flavor is a nice accent 🤤.
Rice：Akita Sake Komachi
Polishing ratio: 50-55
Yeast used: Akita yeast No.12
Sake meter degree: +2.0
Acidity: 1.8
Alcohol percentage: 16
It has a nice aroma and it disappears quickly and without any dullness 👍Tasty though the flavor is thin.
It is better to drink it chilled, but it is also good at room temperature.
All of Yamamoto Sake Brewery's sake is delicious.
85 points
平和酒造株式会社(和歌山県海南市)の4代目蔵元、山本典正氏が著した『個が立つ組織 平和酒造4代目が考える幸福度SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
株式会社JAPAN CRAFT SAKE COMPANY（東京都港区）が運営する日本酒アプリ「SakenomySAKETIMES | 日本酒をもっと知りたくなるWEBメディア
「紀土」で国内外から注目を集める平和酒造・山本典正さんとSAKETIMES・生駒龍史による特別対談。前編の「山SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
