R2BY. The color of the sake cup was difficult to distinguish, but it was yellowish in color. At room temperature, it has a slight umami with a hint of maturity and acidity from the Yamahai process.
When heated, it has a candy-like rounded sweetness and a sharpness. Preferably warmed.
Good even cold, classic junmai
No element of classical Junmai, refreshing and clean.
The character explodes when warmed.
Yamahai character comes out clearly
The acidity starts to do its job.
Insanely delicious!
Very cheap!
Furoizumi Yamahai Junmai Ginjyo Nakakumi Nama Genjyu
At Elevage Third, June 7, 2022.
A junmai ginjo made by collecting and bottling only the best "chukumi" of the sake pressing.
It is an unfiltered, unpasteurized sake.
A dry sake with a rich taste and a nice sharpness.
100% Yamadanishiki produced in Shiga Prefecture is used.
Yamahai brewing, wooden tank, balance pressing
Unfiltered raw sake
Third drink of the day. Brewed in Shiga, northwest of Lake Biwa, using local sake rice Tamakae. Made with local sake rice, Tamakawai. Warmed to hot. It has a strong umami flavor and is mild. Well-balanced acidity and sweetness. Best served with aged cured ham, where the two personalities combine.
The taste of Ryujinmaru type is strong. There is a little bit of a bad feeling that you get from the classical type or the twisted type, but overall, the delicious impression prevails.