ぱぱすThis time we have a sake called "Reimei" from the Okinawa brewery Taiishi Shuzo.
They are the only brewery in Okinawa, the southernmost tip of Japan.
This sake is a gift from a friend😌
Usually, sake is made in winter, but this brewery uses a "four seasons brewing" style to make sake throughout the year due to Okinawa's mild climate.
Now, let's get to the booze.
The aroma is not ginjo, but rather an amino acid aroma, like that of heated junmai sake.
On the palate, it tasted sour and amino acids, somewhat like fish. Dry.
The type that leaves a bitter aftertaste.
My first impression was that it was a sake from a popular pub. The taste is stronger than a packaged sake like Onikiri.
My friend said it tastes close to Awamori🤔 I've never tried it so I didn't know what to expect🤔
It's a very special sake from the southernmost brewery in Okinawa 👌
If you drink it with Okinawan food, maybe it will turn into a drink 😉
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T.KISOGood morning, Papas.
I got a dawn last night, too.
I was drinking it thinking about how hard it must be to brew sake in warm Okinawa. That alone makes it a special brew!
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ぱぱすT.KISO, thank you for your comment😌
That's right! It's a very powerful sake, and I believe that if you have the passion for making sake, you can make it anywhere 💪.
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