The concept of sake expands. Aged for a long time in sherry casks and then slowly aged in bottles. It is more like a Western sake (brandy) than a Japanese sake.
Pale golden hue. Complex and dense aroma with notes of dried apricot, honey, and a hint of minty notes.
Voluminous acidity and sweetness with a pleasant bitter aftertaste.
This was so, so good.
It was light, spicy, and sour, but the sourness was also soft, hitting its head without breaking through, and the sweetness that had been hidden for so long gradually emerged.
I don't know what it is about this high-temperature Yamahai brewing process, but it is definitely a memorable flavor.
Cheers and thanks to the brewer and Yajima Sake Brewery!
Attended a tasting at the University of Tokyo's May Festival, a cultural festival held by the Faculty of Agriculture.
Personally, I prefer Kidoizumi kzero the most.
It is stored in white wine barrels and is more like sake, wine or brandy.
The color and smell is exactly like brandy and I would like to pair it with western food🎵.
This is one that makes me want to drink other types of this wine as I quite like the taste.
★★★★★
Aroma: Tropical and mature.
Sweet on the attack, with a crisp acidity.
Apple cider vinegar-like. But it lingers on and is not unpleasant.
Taste level 3.5/5
Super, super, super wine! White wine-like. Fine quality. It has a refreshing taste. If this were served in a glass at a normal restaurant, I would think it was wine and drink it.
Anyway, it is easy to drink. It is easy to drink, and there is no feeling of being stuck at all. It is delicious!
Kidoizumi Shuzo presents a new form of sake
Nama sake brewed using the high-temperature Yamahai brewing method, which was conceived with the premise of maturing at a high temperature.
The freshness of the new sake and its roundedness over time were enjoyable.
It has a deep flavor that can only be experienced through natural brewing with 100% naturally grown rice and no yeast additives,
The pleasant acidity will encourage you to drink the next cup of sake.
