The rice, aroma, and flavor can be felt on the palate, but the aftertaste is clean and easy to drink.
The taste and mouthfeel are very good, perhaps because it is a sake from Yamanashi or because of the quality of the water.
I purchased this at Take-no-i Sake Brewery on a recent trip to Sanbunichi Spring Water.
The sourness from the Tsurubara yeast? It has a crisp taste with a stronger acidity than expected. It has a crisp taste with a stronger acidity than expected.
The sake corner at a roadside station in Yamanashi Prefecture was full of wines, and not many local sake were available.
Kyoto Takashimaya Sake Festival (6)
Take-no-i, Yamanashi Prefecture, Take-no-i Sake Brewery booth of Seiryuu. I drank a limited winter Seiryu before.
◉Take-no-i Junmai Ginjo Sunflower Yeast Brewing
Take-no-i's Four Seasons series uses Take-no-i's seasonal floral yeasts. Take-no-i uses seasonal floral yeast in its Four Seasons series: Tsubaki yeast, Sakura yeast, Himawari yeast, and Cosmos yeast.
The sunflower yeast is a strong, mellow type that we prefer. I drank the Sakura yeast at Matsuo Taisha Shrine.
◉Seikou Junmai Ginjo Omachi
A refreshing Omachi. The crisp acidity from the Tsurubara yeast keeps the umami from expanding into a fuller flavor, which is typical of Omachi.
◉Seikou Junmai Daiginjo Aizan
It is clean, minerally, and acidic. The sweetness that only Aizan can produce and the acidity of the Tsurubara yeast give it a refreshing sweetness.
◉Seikou Special Junmai Dry
It is clean, but with more koji to add umami. Dry with little sweetness.
Seikou is a clear and refreshing sake made with Tsurubara yeast and a different class of rice. Tsurubara yeast seems to be a yeast that produces a strong acidity.
Take-no-i brand sake is made year-round with Junmai and Jungin made with Kyokai No. 7 yeast, and other experimental and playful seasonal brands are also available.
In Osaka, Okuhiroya and Kobayashi Shoten carry this brand.
SAKE HUNDRED is also available, but I guess they brew on consignment.
6/10
Aoikara no Omachi.
It uses a type of flower yeast called Tsurubara yeast.
I learned about floral yeast on my diploma test, but I don't see it very often.
Nakata Kubo-sensei will be on the test.
It has a fresh taste with fruitiness and aroma.
It has a calmness that is typical of fire-roasted yeast, and I have an image that it goes well with Japanese food.
I guess you have to get the floral aroma right. It is difficult.
You can enjoy the piquant gasiness. The lightness of the carbonated beverage is very well balanced with the sweetness of the oli. It has a refreshing taste that will help you blow away the sultry summer heat and humidity, making it a seasonal sake that will help you blow away the thickness of a sizzling summer.
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