#Drinking at home
This is "Umakuchi".
It has the same umami as Nara-shu, but with a slightly less pronounced acidity than Nara-shu.
It also has a hidden bitterness that gives it a thick umami flavor that is not only sweet but also rich.
I have not had many Shiga sake before, but I have a feeling that many of them are well-balanced umami.
I would like to take this opportunity to try more Shiga sake.
Ah, it is delicious.
As the name suggests, this is a 2020BY aged sake. It is made with brewer's yeast and has a sake strength of +8 and an acidity of 2.8.
It is recommended to be heated, but it was still hot, so I served it at room temperature.
The aroma is refreshing, as is typical of a sake made from the traditional sake yeast. The mouthfeel is smooth and not harsh, with a hint of matured flavor. After that, umami and acidity gradually build up, slowly leaving a lingering aftertaste.
It made me feel like I was a little ahead of the autumn season.
The sake was introduced and served to us in a stiff manner. One sip and you can feel its individuality...! You can feel the sweetness of the rice in your mouth and when you swallow it down, but it is not just a sweet sake.
It was very light. It was light, with no cloying taste, and the aroma was mild. When the temperature started to rise a little, the aroma opened up and it was more delicious.
Yamadanishiki, No. 14 yeast, rice polishing ratio 45
Acidity: 2.0, Sake meter: +6, Alcohol: 17
I had to go to Higashiomi on the weekend.
Purchased at a liquor store near Yokaichi Station Sake
The brewery seems to be located not far from the station
It is truly a local sake!
Very spicy!
When drunk at room temperature, the spiciness comes first.
Spiciness comes first
No matter what kind of food
It is just like a call back to the sake.
I just warmed it up a little.
The first mouth feel
but the spiciness is still there.
but the spiciness is still there.
Still, it doesn't lose the sake's deliciousness.
He's like a stubborn father.
Maybe I should refrigerate it more next time.
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2022BY brewer's yeast
Watafune No.2 produced in Higashiomi City, Shiga Pref.
Environmentally Friendly Agricultural Products
2024/04
Sake Brewing with a Human Touch
The full-bodied, deep and powerful umami and acidity from pure rice brewing using the traditional sake yeast yeast.
It has a well-balanced and full-bodied taste with a sweet and spicy flavor.
I bought it thinking it was okay even though it was out of season, but upon closer inspection, I found it was Junmai Usu-nigori.
It was a raw sake, which I am not very good at.
However, I thought it would be good to drink this kind of sake once in a while.
Light fizzy sound when opened.
Sake that tastes better with time, laid down for 3 years. Slightly brown in color due to Maillard reaction. Delicious sweetness like Shaoxing wine.
