I was about to leave when the owner told me to have some tempura, even though it was cold.
Then, let's have another cup of tempura!
I left it to him and this is what I got!
Delicious and sweet, it was the last dish!
Tempura is delicious even if it's cold!
I drank too much!
A closer look at the endorsement shows that the rice used for the sake is Watabune No. 2!
The one I drank before was Yamadanishiki
I see there is a different yeast too, this white one!
Tomorrow is a day off from drinking 🍶🍶🍶🍶🍶 We will be welcoming two friends in Kushiro on Saturday!
knowledge of the brewery
Alcohol percentage 15
Polishing ratio 50%.
Sake mother rice: Watafune No.2 from Hyogo Prefecture
Koji rice: Watafune No.2 produced in Shiga Prefecture
Kake rice: Yamadanishiki produced in Hyogo Prefecture
Yeast: Kyokai 1001
The aroma is not very distinctive.
But when you drink it, you can feel a faint sense of fruitiness in the delicious taste of rice.
The white one is sweeter and the black one is a little dry.
I liked the sweetness and umami, but not too sweet.
I would like to try the white one someday!
National Sake Fair 2025 part67
Booth of Tokyo University of Agriculture Flower Yeast Research Group
Nemuchi-san went to the Aomori booth, so Uma-san and I went to the Flower Yeast Research Group booth.
Aomori wanted to drink Hana Ippu, but we were so busy that we forgot to drink it💦.
Polishing ratio 50%, Watafune 2, 15%, Tokyo University of Agriculture Flower Yeast Sakura
1815 yen
I drank this last year when I went to the brewery opening.
I thought it was Elements of Life, but it was Savour the flavour!
The aroma is calm, but the taste is sweet, juicy, and thick. It has a strong acidity.
I also wanted to check out the Seiun Shuzo's Kinshozan, but I didn't have enough time, so I only visited the Laughing Seasonal Yeast booth...
This is my first time to drink Shiga Prefecture's sake.
I've always been curious about this sake... I was attracted by the label, so I bought it on impulse😅.
Savor the flavor" which uses "flower yeast" has been improved as Pt.2.
Brewing number: 48
The raw material rice is Watabune No. 2 produced in Koka City, Shiga Prefecture.
Polishing ratio: 50%.
Yeast: Tokyo University of Agriculture Flower Yeast Sakura
Alcohol content is 15
When the bottle is opened, the aroma is faintly sweet, which is probably due to the flower yeast.
When poured into the sake cup, it has a clear, slightly thickened texture.
When you take a sip, the delicate sweetness and umami spread quickly in your mouth.
The aroma becomes more intense and the flavor richer as you sip.
The aftertaste is also soft, and the calm acidity from the sake brewing process combines with the umami to give it a deep flavor.
It has a lingering aftertaste that is different from the other sakes we have had so far.
Anyway, the aroma stands out, and the complex flavor, sweetness, and calm acidity combine to give a satisfying feeling.
Personally, I can enjoy this 🍶 by itself.
Light effervescence and acidity, good bitterness
Less sweet than before? Good sharpness.
In case you were wondering, the cork flew off when I opened it.
