This is the first sparkling wine since Kubota, which I drank earlier. However, the alcohol content is quite low like Mio (Mio:5/Hitoshi:8), so it is easier to drink than Kubota. The specs are as follows
Sake degree = -70
Acidity = 8.0
Yeast used = Association No. 7
(Sake no Hayasaka Shoten website, only the yeast used is on the brewery's website)
I paired it with open red clams, which did not interfere with the pairing partner, and as expected, Yamagata sake is delicious. It was a delicious time, thank you very much.
Fizzy Sake.
The other day I came across a delicious fizzy sake for the first time, so I decided to buy it to try deepening it a bit.
It has a pale lemon yellow color with a cloudy white tint.
The bubbles are about fine with a slight effervescence.
Lactic acid such as yogurt and cream cheese on cooked rice. There are woody aromas of cedar, cypress, etc., and a sense of maturity like soy sauce. There is also a grapefruit-like nuance.
The lactic acid aroma is strong.
In the mouth, there is an elegant sweetness. The alcohol is low, with smooth bubbles and fine acidity.
The finish is slightly bitter and astringent.
The low alcohol content makes it easy to drink.
I don't have much experience with fizzy sake, but I quite liked this Rokkasen no Hitoto ☺️.
It has the sweetness and aroma of amazake, but the effervescence and acidity are well balanced, so it's not too strong. The sourness is refreshing like yogurt, and the low alcohol content of 8% makes it very easy to drink 😄.
They are very particular about the secondary fermentation in the bottle 🍾 They also have a rosé made with red rice, which I'm planning to buy again ✨.
#2
Rice polishing ratio 65
Imadaiji Sake Brewery
1-1 Kagamigaoka, Chuo-ku, Niigata
This sake is made in a wooden vat.
I don't know what changes when it is made in a wooden vat.
The flavor is more like "sake" than "f40".
The label is cute.
I bought it at a liquor store in Hamamatsucho.
I drank rosé, but it was my first time to drink white.
The aroma is like a gentle Junmai-shu.
The unique sweetness of the rice is made the best use of.
When you put it in your mouth, the sweetness of the rice spreads, and it disappears beautifully with a fizz.
The aftertaste is light.
It has been a long time since I had a sparkling sake, but I enjoyed it.
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