ことり
The action of microorganisms in the brewing water and air... I tend to be shot by the sound of the word (*∇｀｀*)
I want to know the taste of the sake yeast...I'm exploring it.
The other day, at the sake store where I bought Yuki no Bijin, I was attracted by a pop-up that said "Amasan" and bought it😚.
I was told that this brewery brews everything from regular sake to daiginjo-shu in the kimoto style.
It has a light, apricot-like flavor, with a pronounced acidity and a nice, refreshing finish. It is truly sweet and acidic. It tastes like a white wine that has been aged for a while. It was delicious with smoked meats, marinated salmon, and cheese.
Rice used: Dewanosato
Rice polishing ratio: 60
Sake degree: -8
Acidity: 2.2
Alcohol content: 15
Yeast: Association No. 701
Japanese>English
凜のすけ
Hello, Kotori San😊.
I was going on a trip to Fukushima and Yamagata and parked in Utsunomiya so I stopped by Yamahito Sake Shop on the way home. I bought myself a bottle of San-do and a bottle of Nabeshima 😊.
Japanese>English