It is a new sake from Raku no sei.
It was served cold 🍶.
The first aroma is sweet with a slight scent of rice.
In the mouth, it has a juicy, rich, sweet flavor with a slight bitterness that gives it the freshness of new sake.
This year's sake is a little sweeter and the acidity is moderate.
I was concerned about the acidity since the toji mentioned on his Instagram at the end of last year that the acidity of Yamahai was hard to produce, but I wondered if the acidity was not produced and as a result the sweetness felt stronger, or if he dared to make it sweeter this year... 🤔.
At any rate, this year's sake was again in full Raku-no-Se character 😊.
It was delicious 🍶✨️
This is Raku no sei 2BY (shipped in November 2020), kept at room temperature.
It was served warm (🍶).
The aroma is a little bit acidic and has the aroma of heated raw sake.
The sweetness on the palate with a hint of caramel and the acidity from the Yamahai process is really good 😆.
Nice acidity 😘.
This was delicious.
By the way, the original owner of this sake is the organizer of the Raku no sei no kai that I have attended several times.
He is indeed a great guy 😌.
.
Rice polishing ratio: 70
The second generation of sake brewers? s recommendation for hot sake #2
sake brewery for the first time for me.
Specs I've never had before
Yamahai Honjozo Unfiltered Nama Sake
The flavor right out of the fridge is a bit sour and flavorful!
Quite tasty!
I was thinking, "Do you really want to drink this heated? I thought to myself, and stood by to warm it up!
What? The balance is perfect!
The sweetness is just right. The acidity is in harmony with the flavor and lasts until the end!
✩4.5
2024 1217
☆☆☆☆
Raku no yo (World of Raku)
Yamahai Junmai
Unfiltered
Bottle fired
Rice polishing ratio 70%.
Marui Gomei Company
Konan City, Aichi Prefecture
@sakeyaotake
It's Raku no sei at Sakeya Otake PB.
The last sake I drank in Nagoya 🍶.
The top aroma is sweet with a slightly matured aroma.
It has a slightly peculiar mirin-like sweetness on the palate.
I wonder if they filled it with the leftover stuff in the tank?
I would like to ask Mr. Murase 🤔.
It wasn't very tasty 😅.
The third and fourth pictures are of Marui Gomei's brewery, about a 5 minute walk from Nunobukuro station on the Meitetsu Inuyama line.
It is hard to tell from the pictures, but the site is quite large and the main building is magnificent, remnants of the lively days of Kenrishi's barrel sales.
Incidentally, the Manjo Shuzo brewery of Kuheiji and the Toichi Shuzo brewery of Oshu Kotobuki also used to sell Kenrishis in the old days.
