It is a refreshing summer sake, but also tasty and well-balanced with a touch of umami. Made with 100% Moeibuki grown in Hiroshima, 14% alcohol by volume, 60% polished rice.
This is a delightful Hiroshima sake!
Slightly brownish hue. It had a lactic acid taste.
It is mellow and has a nice aftertaste. It is delicious!
We will definitely win...Carp!
Ryusei, from Takehara City, Hiroshima Prefecture, is a naturally derived yeast-free yeast yeast yeast.
Hiroshima is known for its Hachitan-Nishiki, which has a guttural acidity. It has a smoky flavor with a unique peculiar taste, but it is clean and easy to drink. The finish is tangy, spicy, and dry. It is quite a unique sake.
Ryusei Lab. Works. [Test Brewing Sake] Summer Exclusive Sake Vol. 2: Summer Memory
Rating 4.3
Alcohol: 14%, Sake meter: +6.7, Acidity: 1.8, Rice: Moeibuki, Polishing ratio: 60
The concept of this sake is "a fire-aged sake that is delicious to drink in summer. The light and stable flavor is challenged by the fire-aged version. It is brewed with no yeast added.
The second batch was brewed using 100-year-old koji mold. The subtle, nourishing sweetness of the koji, which has a low center of gravity in the flavor, and the soft acidity are in gentle harmony. A slight bitterness lingers in the aftertaste, bringing depth and lingering flavor.
Low-alcoholic citrus style. Lightly served with gin and tonic or in cocktails.
Refreshing aroma.
Suddenly, it has a slightly chemical melon-like flavor.
Crisp and refreshing.
The sweetness is moderate and the acidity is refreshing.
After a short pause, a beautiful sweetness and umami gradually appear.
Rice flavor.
The bitter taste cuts through at the end.
Good for summer.
Degree of liking ☆4/5