This is the third sake I purchased at the Chiba Sake Brewers Association. I picked it up because I had seen the label "i240" on many sake breweries, and I thought it would be a good choice.
The label is glamorous, but the taste is raw and rather subdued, yet the sweetness and umami are well perceived and tasty. It was good as an accompaniment to sashimi or while eating cheetara. I would like to try the label one that I often see 😌.
It has a full-bodied, unique flavor, a bit like fire-aged sake, but it is a raw sake.
Is the strength of the full-bodied flavor due to the fact that it is brewed with hard water?
Iwase Sake Brewery, Oyado Town, Chiba Prefecture
Aizan from Hyogo Prefecture and aromatic yeast No. 18 are used.
The juicy umami and sweetness can be felt along with the gorgeous aroma.
After that, it has a voluminous mineral flavor that is typical of Iwanoi, and finishes with a sharp finish and sharpness.
It has a unique flavor that sets it apart from Aizan sake from other breweries.
<Iwanoi is made with ultra-hard water.
The hardness of the water used for Iwanoi is 240, and the underground water that passes through the shell layer of the Boso Peninsula is one of the hardest water in Japan.
Since 80% of sake is water, the characteristics of the water really show in the sake.
Iwanoi, brewed with this water, is a robust sake with a minerality that cannot be found anywhere else.
It also has a nice sharpness in the aftertaste due to the firm fermentation process!
It's good 😄That's all I can remember.
Limited to Fukuhara Sake Shop's hanpukai
It is a refreshing sake with a gaseous taste.
It goes well with okra, tomatoes, and grilled soaked shimeji mushrooms. It also goes well with fried tofu as it is a refreshing sake. It is a delicious and easy-to-drink sake that goes well with all types of meals. It is a good sake that gradually takes effect.
It is Junmai Ginjo Kitashizuku🌾 from Iwanoi.
It's been a long time since Iwanoi's last one.
The top aroma is softly floral and sweet.
In the mouth, there is a juicy sweetness with a volubility of 240 hardness.
It is finished off with a slight astringent taste.
It was delicious 🍶.
Sake rice is Chiba Prefecture's So no Mai, 50% polished rice.
It is brewed with ultra-hard water, which is rare in Japan.
The aroma is soft and fragrant, with a slight gassy feeling.
Slightly sweet and slightly acidic on the palate.
There is a faint bitterness in the back.
This is probably due to the ultra-hard water.