sake brewing using natural yeast and no mashing
Bacchi-shit habit sake. Rice bran fire sake. But it is delicious. You want to drink it slowly. It is strong. Thick and heavy. Whiskey-like sake. Three, three, three, three! Woodiness. 88 points.
Sweetness: 2.8
Acidity: 3.8
Dryness:3
Hinted aroma:3
I bought a bottle at the brewery opening in January.
It is a delicious heated sake. It is a very heavy sake.
The main brewery is Yamahai, so it is massive and heavy. It has a strong nigori rice flavor.
It has a strong acidity at room temperature, but when heated it turns into a mellow sake. It is a very good sake.
The owner gave me some of this.
It has the acidity of Yamahai, but the acidity, amino acidity, and alcohol content are all high, and the unfiltered raw sake has a harsh, grueling feel. It may be easier to drink when heated.
Since it is a bit strong at 18% alcohol, I made a sake highball by mixing it with carbonated water.
The sweetness of the rice is well expressed, so when mixed with carbonated water, it becomes an infinitely drinkable taste.
It was delicious.
I bought a nigori because I really liked the aging of Yonemune.
It has a very clean and refreshing flavor. I tried heating it up, but I personally liked it best at room temperature.
It has a fresh and refreshing mouthfeel. The umami, which is typical of Yonemune, comes in and is quickly followed by a crisp acidity that finishes off the palate.
「二才の醸」は、2014年に埼玉県幸手市の石井酒造が誕生させたブランドです。生みの親である石井誠社長は、当時のSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
三位一体の「和合」の銘酒 享保2年（1717年）に創業。淡麗ながら旨口の酒として、新潟清酒の中では芳醇さが特徴SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
「造りの最盛期の2月に来てみてください！」 と、蔵元のご息女、知佐さんからお誘いを受け、茨城県古河市にある青木SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
