#Lactobacillus acidophilus Sake Mother Brewing (Wine Yeast Brewing)
#Tamaei, 601 yeast
#Polishing ratio: 55
#Brewing year: 2023BY
My master improvised and made this with beef tataki (roast beef).
It certainly gives the impression of going well with meat dishes.
I received this at the beginning of this month.
Sake from Kurayoshi City, Tottori Prefecture
extensive knowledge
Sake mother: Sanki Amazakemoto
Rice used: Tamakae (produced in Tottori)
Rice polishing ratio: 55
Yeast: 701 yeast
Alcohol content: 15
Ni-Natsu Koshue Hiyoroshi Junmai Black Label
drinking at home
Following Yokoyama and Okura
Sake shop's recommendation as a food sake 🤓.
Mild aroma and sweetness, a little browning✨.
A little sour, but
but it also has a great umami flavor
I don't feel sour 🤔🧐.
It's good warmed up w😎w
I wonder if they have aged sake here.
I want to drink it 😆.
Unfamiliar label in cold storage
Where is this sake from?
Oops, it's from Kurayoshi City, Tottori Prefecture!
My father's parents live in Kurayoshi City.
I remember visiting my parents' house in Kurayoshi several times when I was little.
Moreover, the new Prime Minister was the first in Tottori Prefecture, and there was an extra issue!
It is junmai ginjo, so there is no bitterness!
I'll keep this in mind.
knowledge of this brand
Rice used: Tamaei from Tottori Prefecture
Rice polishing: 55
Sake meter rating: +9
Acidity: 2.3
Sake Mashu: Sanki Amazake Moto
Yeast used: No. 701
Alcohol: 15% abv.
Why do I keep buying this kind of sake when I should just buy Senkou or Houou Mita?
（Maybe I'm a sake pervert...)
I've been wondering if that was the case for a while now, but I guess it might be so (tears).
The picture is of a cold sake, but I felt uncomfortable after taking a sip. When I changed the temperature to warmed up, it was delicious. I was surprised at the richness of the rice.
I'm not a big fan of heated sake myself, but since I've had the chance to go to Tottori and experience Tottori's sake, I think I'm beginning to appreciate its qualities.
Some heated sake tastes fishy or sticky when it cools down, but this is not the case with heated sake; it maintains the same flavor and sharpness all the way through.
Good evening!
It would have been better if I had chosen the safe and sure thing, but curiosity got the better of me and I couldn't help but reach for it. I understand. ....I guess that means I'm also a sake pervert 😱The boy in my heart wants to have an adventure.
Good evening, Mr. Ikka Iyasumi.
I look like an adult and have the brains of a child. I sincerely welcome you to the Sake Pervert Union. Let's drink sake we have never seen before and be human pillars! However, I've had enough of hiyaoroshi, so please bear with me.
It is rare that it is over two summers!
Can you say hiya oroshi? LOL!
As one might expect, it has a sense of maturity.
In Tottori Prefecture, it is customary to drink this sake warmed, so it may be suitable for that kind of drinking.
It goes well with meat!
Junmai Ginjyo Unfiltered Nama-nama Sake🍶Red Label🏷Acidoki Maiyohashi✨Tamaei from Tottori Prefecture🌾.
The "Yuku Sake Kuru Sake" party at Jizakaya Kodama. New Sake and Aged Sake Comparison 😆Last 6 kinds
New Sake (2023BY) Dry and sharp ✨. Greffl. Refreshing.
Aged sake (2022BY) Yummy. Nectar, sweet umami. Relaxed. ☺️. Matches with oysters.
The Chodama-style variant nabe is a pork kimchi nabe and the last one is a curry nabe porridge to finish 😋.
We compared 6 different vertical drinks and enjoyed 😆.
Denya Treat Edition @ Otsuka Chodama Sake no Kai 20231223
I had never seen or heard of it so I bought it 🎵
Tottori painted over it... 😊
Let's see...
Yamahai? The color and aroma is so nice!
I wonder if it's caramel-like.
The mouthfeel is very matured.
Umami, of course.
The acidity is stronger.
It's been a while since I've had a sake like this. ❗️
I'll drink the rest of it warmed up 😋!
