-Rice: Hanabukiyuki produced in Fujishiro, Hirosaki City, Aomori Prefecture (near the brewery)
-Polishing ratio: Koji rice 55%, Kake rice 60
Yeast used: In-house yeast
-Alcohol percentage: 16
-Sake meter: +1~+3
-Acidity: 1.4~1.6
The Jyushiyo was very tasty. I will enjoy it over the next few days. Tonight is everyone's favorite, Toyobai! Nama sake is the magic word. I heard that this is the sake that made Toyobai famous. I'm looking forward to it. Let's go!
The fresh, sweet green apple aroma is a relief. The chiri-chiri-ness of the aroma is moderate, and the brewing water is a little too smooth and sweet, as is typical of Toyobai! The sweet apple aroma is elegant, not too strong, and pleasant. The bitterness and the umami of the Hanafukuyuki are superb as it sinks in gradually. The accent of the sharpness of the bitterness is wonderful, and the dryness of the taste is very pleasant to drink. I love Toyobai for its skill in brewing unfiltered, unfiltered, unfiltered sake that has such a calm taste, while at the same time brewing a fully gaseous, unfiltered, unfiltered sake like a straight kumi. I like Toyobai because of its wide variation of flavors. Let's buy and drink more Toyobai and make it more popular. Thanks again for the food tonight!
Good evening, Matsuchiyo-san!
Well, as expected, I can't do it now because I don't have a refrigerator for sake, but I would like to try it eventually!
Junmai Shiboritate from Toyohai. It has an apple aroma typical of Toyohaii. It has a strong sweetness and fruitiness. It may be a little too sweet, but the astringent aftertaste gives the impression of good overall balance. If it had been a little more fruity, it might have been more to my liking.
The third cup was "N" from Toyo Cup.
This one is said to be the newest sake of the year here.
It was fresh and fruity like an apple.
It was a very delicious cup.
Compared to "N", it is certainly more umami, rich and mellow, with a strong sweetness and umami, and a good bitterness that is sharp and crisp at the back.
First time at Toyobai.
It has a sweet aroma like apples.
Soft and fluffy mouthfeel.
It also has a hint of sourness, but the gentle sweetness is impressive.
The aftertaste is mild and very easy to drink!
I thought it was a crisp sake, so it was the exact opposite.
I prepared a variety of snacks, but it went best with cheese.
Pairing: Tuna sashimi, sesame mackerel, fried shiitake shrimp with shredded mushrooms, deep-fried tofu, garlic-potato-yaki with Camembert cheese, garlic mushrooms, soaked okra
Mature soft sweetness, simple rummy sweetness, alcohol as low as 13, gentle sweetness without acidity or cloying taste, easy to drink with little harshness, after a few days of drinking it again, the aftertaste was delicious.
