Memorandum: 58th
I went back to my parents' house for this year's Bon vacation and bought some sake from Hiroshima.
I went back to my parents' house and bought some sake from Hiroshima.
This one is from the Umaue Sake Brewery in Kumano Town, Aki-gun, between Kure (my parents' home) and Saijo (Higashihiroshima City).
Kumano, Aki-gun, between my parents' house (Kure) and Saijo (Higashihiroshima City).
It is a junmai sake with a minus sake quality, which is rare among the mainstream dry sake.
It is a junmai sake with a minus Sake alcohol content, which is rare among the mainstream dry sake.
Sake degree: 15%, Rice polishing ratio: 65%.
Sake degree: -10, Acidity: 2.1
100% Omachi (from Mame Farm, Kurashiki City, Okayama Prefecture)
No yeast added
I bought it because they were having a tasting and sales event.
It has a unique aroma and taste. It's a taste you can tell at first sight that it's suitable for warming up! It's quite heavy and tastes better than hot sake!
Surprisingly, it also tastes good chilled👍.
Comparison of Bodhi Hashiroshi raw and fire-brewed.
The difference is obvious when warmed to lukewarm. Both have acidity, but the raw has a matured taste, while the hi-yashi has a crisp taste.
A group of friends and I had an explosive drinking contest at a Hiroshima teppanyaki restaurant!
My impression is impression because it is a little bit at a time.
Aroma that seems to warm up nicely.
Grain and bran. Spicy flavor.
A solid taste with a sense of definition.
Taste: 3/5
My personal impression is "Wow, there is such a Bodhi ......".
The spiciness with no acidity and full of flavor is a bit shocking. Recently, more and more breweries are using Bodai yeast.
Whether to try something interesting, pursue specialization, or continue brewing the same way as before, ...... is the age of diversity in sake.
