Yesterday I attended another Raku no sei meeting 😊.
The sake at the meeting was the usual one so I will introduce the new Raku no se Yamahai Sake Mother Pressing lol
I asked President Murase a lot about this sake and he told me that they decided to commercialize it because they were wondering what to do with the surplus sake mother 😂.
He said that the sake mother used in the brewing process is only 10% alcohol when the yeast is at its most vigorous, and the sake sold here is fermented up to 15% alcohol.
I had it cold 🍶.
The aroma on the nose is of koji and acidity.
Sharp lactic acidity on the palate.
It comes with a sharp lactic acidity on the palate.
It has a sweet and sour taste that is refreshing for a Raku no sei.
The sake mother is supposed to be quite low in sake degree, but the sourness prevails and (for me) I don't feel any heaviness at all 😊.
This time they only bottled the leftover mother of sake, so the sales quantity is small, but I heard the response was pretty good, so they will increase the amount next year 😊.
I forgot to try it when I heated it up, but it would be fun to drink it on the rocks on a hot summer day.
I also wonder what happens when it ages🤔.
It was delicious 🍶✨️
The third picture is the sake of the meeting.
The 4th picture is a drunken President Murase lol
Raku-no-Se Yamahai Junmai Nama-Nazake Unpasteurized Sake - 4-step rice incorporation
Rating 4.4
Alcohol 18%, Rice / Polishing ratio: Domestic rice (Polishing ratio 70%), Sake mother: Yamahai
More rice is added in the fourth stage to significantly sweeten the sake. It has a fruity aroma of ripe pineapple and apricots, a cool menthol-like aroma, and a hint of blue seaweed. In the mouth, there is an attack of refreshing sweetness and rich acidity. The luscious aftertaste is made up of a moist, full flavor and pleasant lactic acidity. The finish is surprisingly refreshing with a milky texture reminiscent of butter.
Oh, so this is how it's done.
I think this would be great warmed up 😋.
Sake can be served chilled, room temperature, or heated 👌 It's a wonderful culture that changes its flavor at different temperatures👍
Day 2 with Kino.
We drank sake from Aichi even though we came from the central part of Japan. It's good because it's delicious.
We were supposed to be drinking with 6 people, but before we knew it, we were getting along with the table next to us.
I heard they went to the third party or not.
People are always in high spirits even on a weekday 😃.
I was so spicy that I could barely eat a piece of the Ajisenbei I got as a gift. I gave it to my daughter, who enjoyed it very much.
It is a four-stage rice-insertion over-prepared sake from Raku no sei.
We had the first sip 🍶.
The first aroma is sweet with a hint of ripeness.
When you put it in your mouth, it has a full-bodied, deep sweetness.
Very sweet and thick 😂.
When I drank it 2 years ago, I was astonished by its rich sweetness like syrup from a pineapple can, but this year, I don't feel much acidity or pineapple flavor due to the strong sweetness.
Maybe it's because it was a mouth opener? 🤔
It was delicious. ✨️
The third one is the Gundam in Odaiba on the way to see Prince of Wales.
I only watched the first Gundam on TV so I don't know which Gundam it is 😅 lol
⭐︎⭐︎
The sweetness and richness of this sake hits you hard from the moment you drink it.
It is a heavy sake, so I think it goes well with meat dishes and rich dishes.
On the other hand, if it is served with light dishes, it will be defeated by the sake.
It was a perfect match for herring cutlets.
Sashimi will not be defeated even by fatty food.
It is a very flavorful sake!
It is a Yamahai Junmai from Raku no Se.
It was served cold 🍶.
The first aroma is mellow and sweet with a hint of acidity.
In the mouth, it has a slightly ripe, mildly sweet flavor with a hint of acidity and a slight astringency that finishes off the palate.
According to what President Murase told me at the Raku-no-Se meeting I attended in May, the first lot of the R5BY was made the year before last, and the rice did not melt due to high temperatures, resulting in a flabby sake.
It is true that it was a bit ripe.
Maybe it would have been better with hot sake 🤔.
It was delicious 🍶✨️
Raku no se no dera nigori.
It is sold exclusively at special dealers in Aichi Prefecture due to the small production quantity (about 80 bottles).
Last year, when I visited a brewery in Aichi, I asked the store I stopped by to order some 🤭.
The aroma on the nose is sweet with a hint of acidity from the rice.
In the mouth, it has the acidity of Yamahai with the sweetness of rice.
Since it is al-soze, the aftertaste is lighter than that of Junmai.
Since it is 20 degrees Celsius, it is a bit heavy when opened, but as you drink it over time, it starts to mellow out.
It tastes good warmed up, but I think I'll keep it until it gets a little cooler😅.
It was delicious 🍶✨️
The third one is Dera nigori 🍶 that I bought by the case.
Except for one bottle for me and two bottles for my friends, I delivered the rest to the store of the general who first drank Raku no se 😉.
Congratulations on your 1100 check-ins 🎉🎊, Matsuchiyo!
I'm always amazed at your great speed & the fact that you post properly👍✨.
I think writing lots of specs = delicious 😁.
