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.
We had it at room temperature and warmed up. The combination of Shiga, Namahashiro and Tamakae is similar to the Shichibonjari we had the other day, but the flavors are completely different.
Hot, warmed sake.
Sweet, with a dusty aroma of koji and chestnuts.
Soft and mild sweetness.
Moderate acidity. The rice is rich and deliciously light with a savory aroma.
This is a delicious sake. It is a very cosy sake.
The degree of liking ☆4/5
