Lots of information on the label, but more than half of it I don't understand.
It's also mushy.
It looks like a sake yeast yeast yeast yeast yeast.
It has acidity, but it is mellow.
Rice polishing ratio 60
Alcohol 15%.
Yeast: Association No. 7
Also, the height of the stopper is small.
Is there any difference?
R5BY was corked in February 2025. At room temperature, it had a mild and elegant umami, but it also had a strong sharpness and a slightly hard impression, so it was aged in house.
After aging, it was warmed up to about 45°C. It had a mild sweet umami and a good sharpness, and the corners were removed.
☆
The "Not Enough Series!"
I forgot to write down my thoughts on the series 🤣𐤔
Actually, it's a different kind of sake, not pure sake🍀* 😦😦.
I still have some left.
I'll see you then... 👍🏻
#Itakura Sake Brewery
#Tenshizumi
#itonami brewery kagura
#White Snake
#Other brews
#R3BY
#Shimane