I still had some of this left over from the last time I drank it.
Let's go.
It was a Yamahai!
There were only a few left, so it has a very strong Yamahai taste.
The acidity is all over the place and a bit bitter 🤏.
extensive knowledge
Alcohol percentage 18% or so
Rice / Polishing ratio Domestic rice (Polishing ratio 70%)
Yeast - Sake yeast
Sake Mother Yamahai
March staggered postings.
At chuin one day.
Sake (2) 🍶 when we visited to greet the end of the fiscal year.
The yellow-green crystal with a very faint haze that you wouldn't know if you weren't told, as if the glass was fogged up by the chilled sake.
The aroma is fresh and soft.
It has a refreshing aroma with a hint of sourness and a clear aroma of cream cheese and parmesan cheese, which is typical of Yamahai.
Mochi rice aroma.
The taste has a texture that seems to seep into the palate.
The sweetness is firm, yet clear.
The acidity, which is not quite sharp, is also strong.
The aroma has a hint of cheese and fermented butter, which is typical of Yamahai, and the flavor is clear and delicious.
It has a sharpness that makes you feel as if it has been tightly closed.
When it is warmed in the mouth, it becomes fuller and warms up.
It's quite intoxicating, just like Yamahai 🍶☺️
I suddenly had an idea and called the store.
I'm all alone.
No problem🙆
They made a seat for me in front of the counter.
The manager told me that the selection hasn't changed much since last week.
No problem, I'll choose from the cold storage on my own.
I'll start with these two that I didn't have last week!
Raku no sei
Long time no see!
It was spicier than I expected.
I'm still not a fan of Yamahai!
Unusually, I forgot to take a picture of the endorsement!
a lot of information about the brewery
Raw material rice: Yamadanishiki produced in Hyogo Prefecture
Rice polishing ratio 70%.
Sake Degree ±0
Acidity 3.0
18% alcohol by volume (undiluted)
It is a new sake from Raku no sei.
It was served cold 🍶.
The first aroma is sweet with a slight scent of rice.
In the mouth, it has a juicy, rich, sweet flavor with a slight bitterness that gives it the freshness of new sake.
This year's sake is a little sweeter and the acidity is moderate.
I was concerned about the acidity since the toji mentioned on his Instagram at the end of last year that the acidity of Yamahai was hard to produce, but I wondered if the acidity was not produced and as a result the sweetness felt stronger, or if he dared to make it sweeter this year... 🤔.
At any rate, this year's sake was again in full Raku-no-Se character 😊.
It was delicious 🍶✨️
This is Raku no sei 2BY (shipped in November 2020), kept at room temperature.
It was served warm (🍶).
The aroma is a little bit acidic and has the aroma of heated raw sake.
The sweetness on the palate with a hint of caramel and the acidity from the Yamahai process is really good 😆.
Nice acidity 😘.
This was delicious.
By the way, the original owner of this sake is the organizer of the Raku no sei no kai that I have attended several times.
He is indeed a great guy 😌.
.
Rice polishing ratio: 70
The second generation of sake brewers? s recommendation for hot sake #2
sake brewery for the first time for me.
Specs I've never had before
Yamahai Honjozo Unfiltered Nama Sake
The flavor right out of the fridge is a bit sour and flavorful!
Quite tasty!
I was thinking, "Do you really want to drink this heated? I thought to myself, and stood by to warm it up!
What? The balance is perfect!
The sweetness is just right. The acidity is in harmony with the flavor and lasts until the end!
✩4.5
Japanese>English
1
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