The wine is made from the following ingredients
Source rice: 100% Yamadanishiki
Rice polishing ratio: 90
Fermenter: No additives
Japanese Sake Degree: -5
Acidity: 2.7
Alcohol content: 17
Work is over and the New Year is just around the corner 🤗 with a bottle of sake I've been curious about 🍶.
This sake is made from Yamada-Nishiki harvested in the brewery's hometown of Ota City, Shimane Prefecture, and brewed in a wooden vat using a raw yeast strain. The first tank was opened in 2020, and the sake has been aged for nearly five years 🍶.
Beautiful golden color 😍 Nutty aroma. I wanted to drink it cold, but it was left in an unused room. I wonder if it's less than flowery cold? Sourness and bitterness spread 🍶 When it rolls around in your mouth, you can feel the richness and sweetness. So warmed ❣️ The sweetness spreads and mellows out.
Toughness nama yeast. We are looking forward to seeing how it will grow.
Good morning, Jay & Nobby 🍶 We had to use solid fuel, so it became hot tofu for one 😋 I think this drink would go well with a more intense flavored dish.
Good morning, Hirupeko 🍶 These robust drinks are like a "puh-lease" after physical labor 🤗 I will try to find my preferred temperature during my vacation. I'm afraid it will be gone before I can grow it 😅.
Yamadanishiki produced in Onnazumachi
Rice polishing ratio: 60
Sake meter rating: +3
Acidity: 2.3
Amino acidity: 1.6
Alcohol content: 17%.
@Kanzake and Ate Mame-kan
If you ask me who is my favorite sake brewery, I will say Wakabayashi Shuzo. I'm into Kaiharu to the extent that I answer "Wakabayashi Sake Brewery" when asked what my favorite sake brewery is.
The color is slightly tinted.
Pineapple, apricot, lactic acid, mushroom, and black tea.
Delicious. The sweetness and acidity are well pronounced. The aftertaste is pleasant and goes into the body nicely.
Warm it up.
The sweetness and umami are present, but the taste is still beautiful. What is this balance? It has a sweetness that is not too strong, and a strong umami. It's not too sweet, but it's not too bad, so it's easy to drink.
Kaiharu is delicious! I think so especially recently.
Purchased at a liquor store
It got cold last week, so it's finally the season for heating sake 🍶.
I bought a variety of sake from the San'in region, which is known for its hot sake.
First up was a sake I'd never had before, Kaiharu!
Cold sake!
It has a crisp mouthfeel.
Gentle taste of sake yeast yeast
Classic light type, not that heavy.
Long aftertaste
Warmed to lukewarm, it has a little more depth.
Purchased at a sake store, Kaiharu from Ota, Shimane Prefecture.
I have been curious about this brand for a long time. It is a good dry sake with a hint of sweetness and umami.
I had it with sushi and it went perfectly with it!
Next time I would like to try it with akaten, another Shimane specialty!
