Nama yeast, pure rice sake 🍶Yeast free (brewer's yeast) ✨.
Quite yellow 😳 Aged, sweet and human-like. Seems to go well with oily food. It goes well with ham cutlet with sticky sauce and sourness. Melted cheese spring rolls with a sourness that's mashed up and good 😋.
Wakasaya Watanabe Sake Shop @ Urawa 20250308
I bought it at my favorite liquor store because I was told that it was newly stocked there. I had had "Odayaka" from the same brewery, but I thought it was better suited for warming sake because it had the same sweetness as "Odayaka" but was more citrusy, fresher, and richer than "Odayaka".
I have not tried heating it up yet, so I would like to compare how the taste changes between cold and warmed sake.
Mature calpis soda.
The gasiness of the freshly opened bottle is amazing. The sweetness of Omachi is fully expressed, with a gentle mouthfeel and refreshing aftertaste.
It is a modern sake while respecting tradition.
Serve with Sekisaba mackerel.
#I want to support Saganoseki.
The 5th Shinmame Festival, the 5th Kanno-no-Thanksgiving Mie Shinshu Matsuri (8)
The booths in this area had a good lineup, but there were no brewers present, so it was like just drinking.
◉Niidaizenshuu Taru Sake
The aroma and taste were quite peculiar upon drinking. A unique mixture of woody and mature aroma. Slightly matured acidity and astringency from the sake's raw yeast structure, with a very peculiar taste 🫶.
The brewer was not present, so I could not ask him for an explanation. I thought it had a matured feel, so I looked it up later and found various keywords: matured, cedar barrel, nama yeast, nama yeast, and brewer's yeast.
Rice: No agricultural chemical fertilizers used
Brewing method: Nama yeast yeast added
Rice polishing ratio: 60
Alcohol content: 15
Producer: Niida Honke, Tamura, Koriyama City, Fukushima Prefecture
Fruity
Sweet
Delicious
Superior
I ordered Wind Forest with it, but this one is less habitual!
For those who like sweet sake, it may be different because of its strong acidity. However, it is a sweet sake, so sometimes a sake with a strong sour taste may be possible.
Purchased at La Jomon on a trip to Yamagata.
It is made from pesticide-free, fertilizer-free Rikuwa No. 132, brewed with mizu-hashiroshi, no yeast added, and wooden vats.
The tangy acidity stimulates the palate, and at the same time, a slight bitterness spreads.
Many sake nowadays make you groan when you taste it, but this sake has a more primitive taste,
This sake has a more primitive and timeless flavor.
It makes you wonder what sake must have tasted like in the Edo period,
It is a sake with such a sense of romance.
