DATE SEVEN" is a limited edition brewed by seven prestigious breweries in Miyagi Prefecture.
This season, as Episode 4, the leader breweries are "Urakasumi" and "Hakurakusei".
Hakurakusei and Urakasumi use the same materials and specifications, but compete on the basis of their "breweries' individuality. The individuality and technical skills of the breweries can be clearly felt in this bottle. This is "Urakasumi style Umi bottle" 😄.
Rice: Zenkura / Rice washing: Katsuyama Shuzo / Koji: Suminoe Shuzo / Sake mother: Hagino Shuzo / Shishu: Kawatakei Shoten / Pressing: Yamawa Shuzo Brewery
The raw material rice is "Yamadanishiki," a top grade rice produced in Hyogo Prefecture,
Polishing ratio is 48
Alcohol content 15%.
Junmai Daiginjo (hiya-under-fire)
Double yeast: Miyagi yeast and Association 12 yeast
When the bottle is opened, the aroma is mild and refreshing, with a slight hint of fresh sweet and sour apples and strawberries.
When poured into the sake cup, it has a clear and silky texture.
The first sip reveals the same fresh texture as Hakurakusei-style, followed by white grape and strawberry-like flavors that spread quickly in the mouth. The mid-palate is round and soft with a good balance of fresh acidity and full-bodied sweetness.
The aroma of ripe fruit and the clean, refreshing taste make it enjoyable on its own 🍶😍.
Comparing the two bottles, I wondered how the expression could be so different despite the same ingredients and specs.
「浦霞」の醸造元である株式会社佐浦（宮城県塩竈市）が、「ハーブのリキュールカモミール」を数量限定で応援購入サーSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
純吟「禅」でロングセラーの老舗蔵 1724年(享保9年)創業。古くは鹽竈(しおかま)神社の御神酒酒屋として歴史SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
新宿区歌舞伎町「シタディーン セントラル新宿東京」の地下に店を構える「樽一 新宿本店」 ここでは、宮城県の株式SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
