The last sake of the day was an unfiltered, raw sake. Yuho.
I like the way the acidity is clearly felt in nama-shu and the way it mellows out on the tongue.
Ingredients: Rice (domestic), Rice malted rice (domestic)
Ingredient rice (ratio used):
74% Notohikari, 26% Gohyakumangoku (from Ishikawa Prefecture)
Rice polishing ratio: 82
Alcohol content: 16
Sake degree: 7
Yeast: Association #9 yeast
@Musashi (Owari-cho)
When we think of Yuho, the taste of rice🌾 is zdong.
However, this sake, as the label says, does a refreshing job even on a hot day. The acidity is also nice.
I like unfiltered sake.
I have an image of a strong, peculiar sake, but I like the slight lactobacillus-like sourness and a bit of appleiness. I think this is the first time I have tasted Tamakae rice.
It is fun to taste the sake as it travels around the mouth in various places.