Very sweet and sour, as it is made with a multi-acid yeast. The aroma is not so much. The sweetness is felt first and the sourness increases with time in the mouth. The sugar content is 13.2%, and if this were sake, it would be sweet there, but because of the strong acidity, it is not felt that much. It is like a sweet white wine with strong acidity. Only the sweetness and acidity stand out and my personal impression is not good.
As the waiter said, it is just like a white wine. It has a good balance of acidity and sweet-sourness.
I was used to Yamahai with a delicious mouthfeel, but this is just as good.
Delicious. Too delicious as usual.
The acidity is quite different for a sake. The outstanding fruity and juicy acidity that you feel the moment you drink it, and the grapefruit citric acidity that lingers until the very end, make it a great finish.
Tobirazumi Honpo is a brewery that has been adamantly sticking to the Yamahai method of brewing sake. The first bottle of Tobirazumi Honpo is one of the lowest-alcohol bottles among the brewery's products. However, this is Yamahai. The unique acidity and freshness combine to create a deep flavor that is hard to believe it is only 14 degrees Celsius. This would be a good pairing with a strong flavor such as simmered fish. The specs are
Rice used = Akita Sake Komachi from Akita Prefecture
Rice polishing ratio = 60
Sake meter = -13
(From the Jizake no Liaison website)
Sweet and sour and easy to drink. We enjoyed this bottle with Dr. Ota through the TV monitor, and it was delicious. _.) _(. _...)
This is my first time to drink Hiraizumi. The previous information was that the sake was -13 and that it had a strong acidity. We drank it while imagining various things.
It is not so sweet, and the acidity, which is slightly fruity, gives it a refreshing finish with just the right amount of sake. It has a refreshing aftertaste, and you will find yourself drinking several glasses of it. It was delicious. Thank you very much for your kindness.
Hello, Tsukitate-san 🐦.
Here is a sake that I drank outside last year and enjoyed it ❣️ It still looks delicious this year 😻I was looking at it and I want to drink it at home too! I wonder if they still have it 💦.
The second in the Maruhi series.
100% Akita Sake Komachi, 60% polished rice.
It is made with multi-acidic yeast NO.77 and has a sour taste, though not strong.
14°, 60%, acidity 3.1, sake rating -18, Miyamanishiki, Kyokai Yeast 77, mild mouthfeel, quite sweet white wine sweetness and acidity, sweetness prevails in the beginning, but acidity takes over in the latter half, clean feeling, good!
I bought it because of the surprising value of -22 sake.
As the reviews say, it is indeed apple juice 🍎.
You don't feel the alcohol at all, but it doesn't have a sticky sweetness, it's delicious and you can drink it in large gulps.
Aroma is green apple, plum and plum-like.
In the mouth, it has a strong green apple flavor, but it also has a sourness as if one were drinking plum wine.
Contrary to expectations, it has a nice sharpness, so it can be served as a food wine or with rich dishes such as Chinese food.
