The sake is "Do-harai," with a sake strength of +15, but it is not that dry. It goes in smoothly and wears off dry, leaving an iron-like bitterness on the tip of the tongue.
Continued at SAKARAKU. Shirohaku from Akita Prefecture. I had a strong image of Yamamoto, but the brewery sells it under the name Shirohaku. I didn't know that.
It is still dry and has a nice sharpness. It tastes exactly like a big dry sake.
But what is this sexy Yamamoto yeast, even if it comes from the brewery?
Found at a certain roadside station.
The taste is somewhere between Junmai Daiginjo and Junmai Ginjo. It is easy to drink and goes well with food. When it has a nice sharpness, you feel you are drinking Yamamoto.
I have a good memory of the lid not being tightened properly and spilling out in a heaping heap.
Dry and tingling on the tongue. It is an active nigori, so the milky feeling is just right.
I tried it because it was super dry and called "Dou-hai," but it wasn't hard to drink at all, in fact, I thought it would go well with rice 🍚.
It was fun to compare it with other drinks 🍚.
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 😊.
「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
油長酒造株式会社（奈良県御所市）の13代蔵元・山本長兵衛氏が『風の森を醸す～日本酒の歴史と油長酒造のあゆみ～』SAKETIMES | 日本酒をもっと知りたくなるWEBメディア
株式会社JAPAN CRAFT SAKE COMPANY（東京都港区）が運営する日本酒アプリ「SakenomySAKETIMES | 日本酒をもっと知りたくなるWEBメディア
