Sake with a punch that is typical of sake brewed with sake yeast
Delicious sake with a strong aroma and taste of sake yeast.
We were able to hear the brewer talk about his enthusiasm for the sake, which led us to a new discovery of sake!
I like ★★★★
Comparison of No. 6 and No. 7 yeast: No. 6 yeast has a tropical fruit-like sweetness and a long aftertaste.
Yeast 6 is sweet like tropical fruit and has a long finish, while Yeast 7 is acidic and has a clean, dry taste. This one may be easier to pair with food.
This junmai-shu is brewed with Hachitan-Nishiki, a representative sake rice of Hiroshima, using the traditional sake yeast.
It has a rich, deep flavor that can only be achieved by the use of the sake's original yeast.
I warmed up the last sake and paired it with a Thai dish called "causo gai". I thought to myself, "Thailand is a country where rice is the staple food, so there is no reason why sake can't go well with it! So I tried it and it was a perfect match.
I think a strong sake such as Namahoshime or Yamahai can compete with spicy dishes.
Mature sake rather than mellow sake
We like Furoizumi, so we asked for something similar and this heated sake came out.
It has a stronger sense of maturity than Furoisen.
It is similar in that it leaves a sweet taste after drinking, but it feels just as dark because it has been drunk quite a bit. There is a slight sourness to the warmed sake, possibly due to the way it is served.
Can be served chilled, but it is best suited for the first or second glass of warmed sake.
Not a main food sake, but it goes well with snacks.
(From the website)
A new possibility of Daigyo's "Shin Gin Shine".
Firm and dry, to the taste of the experts.
It has a rich rice flavor and excellent cost performance.
It is a perfect combination of the best of both worlds.
It is recommended as a food sake.
Yamatoya Shuho and Toji Murakami
Mr. Murakami worked part-time at Yamatoya Sake Brewery when he was a student, and then went on to brew sake at Takezuru Sake Brewery in Hiroshima and Kitajima Sake Brewery in Shiga Prefecture before taking on the role of toji at his home brewery, Magami Sake Brewery in Hiroshima.
His wife also worked at "Shiwa Villa Yamahana," and they have strong ties to Yamatoya Sake Brewery.
Beautifully sweet and tasty, juicy sake that is typical of today's sake.
The aftertaste is a little bitter and sharp.
Not as cute or friendly as the label, but not too sweet, not too heavy, not too light, and overall a good sake!
4.00
Today I took a one-day trip to Hiroshima with my senpai at work 🚄.
We went to a pub in Hiroshima station to compare drinks 🍶.
The first one is "Ooganou".
It was delicious, dry with a strong umami flavor and suitable for a mid-meal drink. 🙆♂️
