The owner of the liquor store recommended me that the water was good and that it was sour and tasted like strawberries. It was indeed sour and delicious. Is it sour because it is a sake brewer's yeast yeast yeast yeast yeast?
Memorandum
Sake rice: 80% Kaze Sayaka, 20% Hitogokochi
Rice polishing ratio
Clear and refreshing on the palate. The lingering aftertaste is a hint of acidity and astringency. Beautiful.
Today's sake is RYUSUISEN from Ichinoya in Omachi, Nagano Prefecture❗️ and is an unfiltered, unpasteurized sake brewed with Kurobe glacial bamboo shoot water❗️❗️
The aroma is of a faintly sweet sake❗️ sip and you'll find a roundness with density on the tongue, followed by a sharp acidity and numbness❗️❗️ and a slight bitterness❗️ good as a mid-meal sake⭕️
This is the first time I have had unfiltered, unpasteurized sake.
Limited sale. I bought it because of the cool label and the fact that it is made in Omachi City, Nagano Prefecture.
It is a collaboration with AW Water.
Slightly effervescent and fresh!
When poured into a glass, it looks colorless and light. The bubbles of micro-foam are flickering.
Impression of pouring from a sake barrel.
Fruity and tangy.
Many people comment that it goes well with Japanese food, but for me, it has an image of Western food.
It does not go well with salted squid.
The alcohol content is 15%, but I have the impression that it is a little stronger. I'll get drunk.
