Yamamoto's sake is good after all. I don't see much Shirohaku around me. I think it would be good if it were more widely available. The label may have something to do with it, but it is beautiful and tasty.
I want to buy it again.
☆☆☆☆☆ / Cold sake
It is refined, clean and spicy, with the sweetness cut off. It has a refreshing juiciness, and the saltiness with the spiciness was also good!
Commemorative project for the 100th anniversary of the Yamauchi Toji Association: "Fusion of 100-year-old yeast and modern Akita-style ginjo brewing!" This is one of the special commemorative sake made by 10 breweries using 100-year-old yeast and 10 different production methods and techniques. I really wanted to compare 10 bottles, but that was not possible, so I bought one from my favorite sake brewer, Yamamoto Sake Brewery.
Of course, I have never drunk sake made 100 years ago, so I cannot compare them, but I think the fact that the sake is so easy to drink is a result of modern technology.
It has a strong aroma, a slight sourness, and a sharp taste.
It is very tasty.
a series of publications published since 1964 by Kodansha
The second drink is Shirofaku Doukara
plus 15 degrees is super dry!
Dry and sharp, Doukara = "M", right😅!
While eating the famous sashimi platter
A good contrast to the sake, Oze snow 😊.
The name is straightforward, but it's not that spicy! Yamamoto-san's spicy sake has a good flavor and sharpness, but not too spicy!
Personally, the name "Sexy Yamamoto Yeast" is deeply engraved in my mind. LOL!
Rice used: Gin-san
Rice polishing ratio: 65
Yeast used: Separated yeast from the brewery (Sexy Yamamoto)
Sake degree: +15
Acidity: 1.7
Alcohol content: 15
Kitashinchi Koko no Koko
It is said (according to the president himself) that it was once a catalyst for saving the business of a brewery that was on the verge of collapse, and is in fact a very reliable and auspicious "Do.
The appearance may remind you of a thick, sweet sake, but it is a refreshing, fresh nigori sake with a fresh aroma unique to yeast, giving it an unprecedented impression of sophistication.
It has plenty of umami, but is extremely sharp on the throat.
平和酒造株式会社(和歌山県海南市)の4代目蔵元、山本典正氏が著した『個が立つ組織 平和酒造4代目が考える幸福度SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
白神山地の湧水をすべての工程で使用 山本合名は明治34年(1901年)の創業し、常識にとらわれない商品開発とネSAKETIMES | 日本酒をもっと知りたくなるWEBメディア
「紀土」で国内外から注目を集める平和酒造・山本典正さんとSAKETIMES・生駒龍史による特別対談。前編の「山SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
