Sweet and sour, cold and room temperature 321100
Flavor reminiscent of sweet and sour apples
Sake made with 100% Koshihikari rice from Kyo no Mamekko
Special Junmai unfiltered unpasteurized sake brewed with wine yeast
Sake that I drank at the Sake-1 Grand Prix and had a good impression of
Made with Yamadanishiki produced in Yosano Town.
Lots of bubbles in the glass.
It is fresh and gassy. It has a gorgeous, juicy, sweet flavor, but depending on the food it is served with, the second half can be bitter.
I like the fact that it still has a gassy feeling even after a few days.
It's a little expensive at 2200 yen per 4gou 😅.
It is insanely fruity, like a white wine! The sweetness and acidity are well balanced, but the sweetness is so great, you can feel the energy of the alcohol.
Fruity, as if you can feel the sweetness of Muscat fully in your mouth.
The 7th Matsuo Taisha Sake-1 Grand Prix㉖
𓆏In connection with the emblem, the second brewery is Yosamusume's booth.
This is a small sake brewery where Shiro Nishihara, the 6th generation president and toji, is a family-oriented sake brewer.
They also have a new type of sake for Australia called "Yosamusume," which is a low-alcohol, slightly sparkling sake.
Midori-no-Kaze Junmai-Ginjo Nama-Hara Sake
I think he was calling it delicious. I think he was calling out how delicious it was.
Wine yeast special junmai unfiltered nama sake.
It has a sweet and sour taste made with wine yeast, but it is not winey.
Both Yosamusume were good 😋.
The first Yosamusume I drank was a sake with a cicada label, so I told them I drank the one with the cicada instead of the frog, but they said it was a rare one. I can't find it on google so I guess it's sold out 🤔.
Matsuo Taisha Sake-1 Grand Prix㉖
Yosamusume is not often seen even though I live in Kansai.
I sometimes see it in Kyoto.
I drank
Midori-no-kaze Junmai Ginjyo Nama-no-Harashu
I drank so many in quick succession at the end of the day that my memory is a little fuzzy, but I think I had this one 💦.
Yamadanishiki from Kyoto, Polishing ratio 50%, Sake degree +3, Alcohol 17%.
I thought it was a sweet, fruity, and delicious sake.
Shiboritate wine yeast special junmai unfiltered unpasteurized sake
Koshihikari rice from Yosano town, 60% polished rice, Sake meter degree -17, Alcohol 13%.
I thought I had drunk the same one in the past, but it was a different yeast 😅.
It is sweet and sour and delicious. It was easier to drink than the 1801 yeast I drank before.
I wonder why Yosamusume is only available in 500ml bottles?
Is it to keep the price down?
◎
Fruity, as wine yeast is used.
Sourness.
(More like fruit than sour!).
It is more like a white wine than a sake.
Delicious and easy to drink.
It is sweet, so even people who don't drink sake can drink it.
No spiciness at all.
It was a new sense of sake 😳💓
Purchased on a visit to the brewery after a long time 🍶.
It comes with a surprising sticker 🐸!
Intriguing for the Bikkuriman generation!
Made with 100% Kyoto sake rice, Kyo no Shineki.
The first sip made me say to myself, "This is delicious!
I was talking to myself!
The strength of the Yamahai and the acidity are well balanced.
The strength of Yamahai and the acidity are effective, but there is no cloying taste,
It has a beautiful mouthfeel.
It is a raw sake, so it has a lot of gusto, but it is very easy to drink.
but it is very easy to drink.
It satisfied all my taste buds' needs tonight.
It satisfied all my taste buds tonight!
Fresh aroma and slightly soft mouthfeel
Sake meter value -2, maybe a little sweet.
However, since it is a pure sake, it has an alcohol content of 19%.
It was served with 🧊.
If anything, Midori-no-kaze, which I posted last time, was more to my liking.
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