This is the first Sekizen we have had in a while.
As I recall, Nishi-Iida Brewery was trained at Raifuku Brewery, which is famous for its flower yeast.
This hana yeast brew is a blend of sunflower and apple hana yeast ☺️The sake level is -3, so I imagined it to be sweet 😋.
It smells like apple nectar ☺️.
The taste was also sweet like apple nectar, followed by astringent bitterness.
Furthermore, the sourness of grated apple appeared afterwards, leaving a honey taste in the mouth 😋.
It may have been my imagination, but the nose smelled like sunflower seeds 😎.
Flower yeast brewed! I love it😍.
Today I went home and had a souvenir sake from Nagano 🍶 It is a flower yeast, so the aroma is apple and banana fruit type. Soft, sweet and fruity at the start. It lingers on the tongue but is neither too bitter nor too spicy, leaving it clean and refreshing. Goes well with simmered dishes. Delicious✨
Aizan 100%✕ Banana yeast
An interesting sake with a banana aroma and sweetness. The aftertaste is rather refreshing.
As the temperature rises, it turns into banana juice.
Sake from Shinonoi, Nagano. Flower yeast from Tsurubara.
This is the second bottle of flower yeast following the recent Raifuku. Still inexperienced.
It is said to be a junmai ginjo, but the rice polishing ratio is 49%. The taste is more important than that. I drink it.
Well, it is fruity, but the sake-like character comes first. It is a ginjo that spreads quickly and immediately afterwards. The natural aftertaste that remains. It is a typical sake.
The meal was prepared by my mother and sister at my friend's parents' house in Shinonoi, where I live. The ingredients are also locally grown vegetables from the garden.
It was the start of an enjoyable dinner.
Unit 59 sake was formed by the heirs of a sake brewery born in 1984 in Shinshu. Shikaraba-Nishiki sake rice was polished to 59% and Aberia flower yeast was used. The theme was "How much work can I make now?" It was a gorgeous, crisp, and refreshing sake.
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