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This is the first time I've been to Keishin.
This time, the brewery used Koshigaraku cultivated by the toji himself, junmai-daigin, unfiltered sake, fire-brewed once, aged for one year, yamahai (not listed, because it is common in Kiminoi?), and an interesting spec. ) It has interesting specs, and also has a low alcohol content, which is rare for this brewery. It is an ambitious work by a brewer I trust, and it is limited...I made an immediate decision.
Koshigaraku is a rice suitable for sake brewing developed by Hara Shuzo @ Kashiwazaki, which brews Koshinohomare, and is used by Abe Shuzo, also in Kashiwazaki, and other breweries in the Chuetsu area, but I think this is the first time it is used here.
It has a slight aroma of a fresh yeast yeast yeast, with a slight bubbling sensation. The banana-like aroma was followed by orange-like citrus fruitiness, and then a peel-like bitterness appeared, which ended nicely. This bitterness is exquisite and seems to refresh this year's difficult early summer. Although it is low in alcohol, it has a sufficient drinking power, which is the result of the Yamahai method.
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