Comparison of No. 6 and No. 7 yeast: No. 6 yeast has a tropical fruit-like sweetness and a long aftertaste.
Yeast 6 is sweet like tropical fruit and has a long finish, while Yeast 7 is acidic and has a clean, dry taste. This one may be easier to pair with food.
This junmai-shu is brewed with Hachitan-Nishiki, a representative sake rice of Hiroshima, using the traditional sake yeast.
It has a rich, deep flavor that can only be achieved by the use of the sake's original yeast.
I warmed up the last sake and paired it with a Thai dish called "causo gai". I thought to myself, "Thailand is a country where rice is the staple food, so there is no reason why sake can't go well with it! So I tried it and it was a perfect match.
I think a strong sake such as Namahoshime or Yamahai can compete with spicy dishes.
Mature sake rather than mellow sake
We like Furoizumi, so we asked for something similar and this heated sake came out.
It has a stronger sense of maturity than Furoisen.
It is similar in that it leaves a sweet taste after drinking, but it feels just as dark because it has been drunk quite a bit. There is a slight sourness to the warmed sake, possibly due to the way it is served.
Can be served chilled, but it is best suited for the first or second glass of warmed sake.
Not a main food sake, but it goes well with snacks.
(From the website)
A new possibility of Daigyo's "Shin Gin Shine".
Firm and dry, to the taste of the experts.
It has a rich rice flavor and excellent cost performance.
It is a perfect combination of the best of both worlds.
It is recommended as a food sake.
Yamatoya Shuho and Toji Murakami
Mr. Murakami worked part-time at Yamatoya Sake Brewery when he was a student, and then went on to brew sake at Takezuru Sake Brewery in Hiroshima and Kitajima Sake Brewery in Shiga Prefecture before taking on the role of toji at his home brewery, Magami Sake Brewery in Hiroshima.
His wife also worked at "Shiwa Villa Yamahana," and they have strong ties to Yamatoya Sake Brewery.
Beautifully sweet and tasty, juicy sake that is typical of today's sake.
The aftertaste is a little bitter and sharp.
Not as cute or friendly as the label, but not too sweet, not too heavy, not too light, and overall a good sake!
4.00
Today I took a one-day trip to Hiroshima with my senpai at work 🚄.
We went to a pub in Hiroshima station to compare drinks 🍶.
The first one is "Ooganou".
It was delicious, dry with a strong umami flavor and suitable for a mid-meal drink. 🙆♂️
I went to Hiroshima with my family.
We visited Yamatoya Shuho, one of the sake shops we wanted to visit.
There are many brands that are not available in the nearby liquor stores 🤩.
After much agonizing, we went to the trouble of buying a few Hiroshima sake brands that are not available nearby.
One of them is this Dai-Go-Ryo.
I have heard of it but have never had it and have no idea what it tastes like.
It may be in the dry category, but it is surprisingly sweet and even I, a dry sake beginner🔰, can enjoy it.
The acidity is a bit strong, and it feels like it goes down the back of your throat.
It's good to drink this kind of wine once in a while.
Good morning, Maru-san!
It's great that you and your family are in Hiroshima 🎵.
I'm sure you've got the local liquor store down pat 😲.
I've never had the chance to drink a large sake, but I'm curious if I can enjoy a good sake even if I'm a dry sake beginner 😊.
Good morning, ma-ki-!
I'm here to color the prefectures where my kids have never been down and for my sake life purpose 🤭.
I wonder if the latest dry sake is designed to be beginner 🔰 friendly 😁 I could do it👍
I've had one of your "big order" drinks before and it was quite well received 🥰.
The problem is that we don't have a sales channel for it at the moment except going to Hiroshima 😅.
Good morning, Gyve ☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀☀.
Oh, so you just happened to pick something that Gyve rated highly 🙌.
It's great that you can only buy it locally, but if it's good, you'll want to buy it locally too 😆.
