Sugii Shuzo
Suginishiki: Junmai Nakadori Harazake (pure rice with a fresh yeast base)
This brewery is located in Fujieda City, Shizuoka Prefecture.
The rice is polished to 60% Yamadanishiki grown in Shizuoka Prefecture.
This sake is a single filtered, single shot fire-quenched Nakadori sake.
It has a mild aroma and deep rice flavor and acidity that is typical of a sake brewer's sake.
It has a mild aroma, deep rice flavor and acidity.
Enjoy it cold or warmed.
#Nihon-shu
Today.
I bought a bottle of Suginishiki Yamahai Junmai at a liquor store in Shizuoka Prefecture last year!
Suginishiki Yamahai Junmai
The aroma is mild.
The taste is lactic acid like Yamahai.
The aftertaste is full and delicious!
.
Sake rice: Domestic rice
Rice polishing ratio: 55
Yeast: Shizuoka yeast
Sake degree: +7
Acidity: 1.5
Alcohol content: 15.8
At a tavern in a hotel during a solo trip to Izu.
The weight and depth of this sake are very austere, and it has a nice flavor that reads the atmosphere.
I heard that when white koji is used, citric acid is secreted and the sake mother becomes acidic.
Does that mean we don't need to add lactic acid bacteria?
Hey, this is Yamahai!
I was so impressed with this sake that I connected with it. LOL!
What's more! No additive yeast...!
Created by the wild yeast that lives in the brewery.
It's a sake full of individuality 😆.
It is a delicious sake with a light acidity and a slight bitterness. It is a delicious sake with a light acidity and a slight bitterness.
It went great with chicken liver marinated in tamari soy sauce 😂.
I asked the store owner for a recommendation for heated sake and he offered me this "Edono-Akizake" 🙏.
They offered me this "Edonoakizake" 🙏.
It's the season for hot sake.
Shiga's Sugi Nishiki, Tamae Yamahai Junmai
Sake degree +13
Acidity 1.6
Alcohol content 15.5
Rice: 100% Tamakae from Shiga Prefecture
Rice polishing ratio 65% (only the rice used for the 720ml sake is 70%, all other rice is 65%)
Yeast used: Kyokai No. 701
Chabujinshi