アララララ
Rice used: 100% Yamadanishiki
Rice polishing ratio: Koji rice 50%, Kake rice 55
Yeast: Association 1801 + Association 1401
Alcohol level: 16 degrees
I haven't had a sake from Shigeya Shuzo since January of this year, when I drank Yokoyama Goju White.
SILVER was drunk over a year ago at a sushi restaurant.
I remember thinking that it was a sweet sake for a sushi bar, but it was delicious.
The sake is brewed with two yeasts (JSA 1801 and JSA 1401), so it is called 1814.
There were also 7 and 10 on the list, but I chose them just because there were more of them 😅.
Opening the bottle.
Fruity aroma, melon? Lychee? It's pretty gorgeous.
I'm not sure what to make of it, but I'm sure it'll be great.
The sweetness is strong, but the fresh sourness wraps up the sweetness without being unpleasant.
The bitterness is slight, but it tightens the whole.
The bitterness is slight but tightens the whole.
It is said that the master brewer, Mr. Taizo Yokoyama, trained at Sumikawa Sake Brewery of "Toyo Bijin".
If you say so, you can feel that, but this 1814 is sweeter than Toyo Bijin.
It is about as sweet as Kameizumi CEL24.
It is an elegant sweet sake.
Delicious.
Happy.
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