Today's sake is Asamatake, an unfiltered, unpasteurized sake from the Otsuka Shuzo brewery in Nagano Prefecture: ❗️❗️
The aroma is of a subtle sweet ginjo aroma❗️ and when you take a sip, it has a dense texture on the tongue. After that, there is a sharp spiciness. ❗️ Good sake for a mealtime drink, good sake. ❤️
Today, we drank at home. A souvenir from my wife's trip back home to Saku. I saw this sake for the first time. It seems to be from a sake brewery in Komoro. We had it immediately. It has a strong sweetness and flavor. My wife says it smells like banana. Unlike me, she has a good nose.
YOMOYAMA NAGANO in Osaka (15)
Asamatake" booth.
They seem to use flower yeast, so I tasted a sample.
Asamatake Junmai Unfiltered Nama-shu, Dongju Miyamanishiki.
It has a fruity aroma and a hard mouthfeel. It is full-bodied and refreshing, with a spicy aftertaste.
Asamatake Junmai Ginjo Unfiltered Nama-ginjo Hitogochi
Fruity and sweet at first, followed by a tight acidity and bitterness.
Asamatake Unfiltered Unrefined Nama Sake Kazasayaka
This is the first time for me to taste KAZE SAYAKAYAKA made from rice. It is complex in many ways. It is voluminous, bitter, and has a slightly bitter aftertaste.
Asamatake Cosmos flower yeast SAKU-1 brewing.
Hitogochi is used. It has a refreshing sourness, and the mouthfeel is a bit hard. It has a bitter and sour aftertaste.
It seems to be brewed with hard water. It seems to be brewed with hard water.
A sake that heals you somehow. It has a strong core but is also soft. It has a volume of umami and a nice sharpness. You can drink it all the time without worry.
6/10
Yamae Nishiki version of Asamadake.
It has a slightly yellowish hue and a fruity aroma even before drinking.
When you drink it, it is refreshing, but at the same time milky or slightly savory.
It has a complex and interesting flavor, but I wonder what it is derived from.
I wonder if it is from Yamae Nishiki?
