Next was a special junmai sake called WHITE STYLE from Asakai, a long-established local Iwate sake brewery.
It is brewed with white malted rice, so we purchased this sake with the expectation of sourness.
I took a sip and wondered....
I didn't feel that much acidity?
I thought it could be a little stronger, but not as much as I expected.
Well, among Iwate sake, which is often sweet, the acidity-driven Yuyoemon used to be disliked in the past, so it is understandable that the toji-san put the brakes on it, but it is a pity that the white malted rice is not utilized to its fullest.
It is a prejudice based on the view that because it is sour, it is painful, but that is why Kawamura Shuzo found a way to make use of it outside of the prefecture, and there is a history of sales growth in Iwate Prefecture in the form of reimportation.
Well, when I first drank Niimasa, I thought to myself, "What is a sour sake? 😅. 😅
But I think the sake that was made with a meaning was still appreciated properly. 👍
As for this one, it was just plain delicious.
Good evening, Matsuchiyo-san! 🙋
That was a long time ago, and now it is highly regarded.
Sake with acidity was not well received within the prefecture and was sold mainly outside the prefecture, but with time, it is finally being appreciated! 👍
