From the Kaiharu brewery, this sake is made by reproducing the Edo period production method. The rice polishing ratio is 90%, which is close to the rice you eat, and very sweet! This sake also has a variety of aromas and a sense of heaviness to it.
We compared it with a set of sour sake.
Ingredients: Rice (domestic), Rice Koji (domestic)
Rice: 100% Yamadanishiki produced in Shimane Prefecture
Rice polishing ratio 90
Yeast: No yeast added
Alcohol 14%.
Sake degree -70
Acidity 4.0
Amino acidity 6.3
Shin-Osaka Daytime drinking bar "Sake Yashima
Yesterday, "Super sweet! Amarind! Mirin!" I was really curious about it, so I came here to have a drink.
They say it is made in the Edo period (1603-1868).
The color of the mirin is mirin (mirin-like sweet sake).
The heavy aroma reminds me of brandy. It does not have the atmosphere of old sake.
And it is sweet. It is just sweet. It is amazing.
It is like syrup.
I can't drink it at all. I was puzzled because I didn't know how to drink it while chatting and laughing.
It could be used as a sweet liqueur.
I would like to try it over iced milk or Irish coffee.
★☆☆☆☆ / Room temperature
It has a whiskey-like color.
It has a rich, spreading wood vat aroma and a thick, sweet flavor due to its maturity.
It may be different for different tastes.
It's a kind of sake that was drunk in the Edo period.
I was curious about it when I was told by the shopkeeper that it tasted like mirin (sweet sake), so I ordered it.
It tasted so strong that it was served in a cup instead of a glass.
The amber color and the sweet thick taste was just like mirin (sweet sake)!
...I've never had mirin before though 🤣.