Sanshoraku赤ラベル 純米酒 直汲み生原酒
Kab
The heated Yamahai Junmai sake we had at a restaurant in April made such a good impression on us that we quickly repeated the experience with a fast brew.
It seems to be made from 60% Nanto Yamadanishiki polished rice, but at 1,434 yen including tax, it is considerably cheaper than Yamahai, making it a high-cost performer.
Cold sake on the first day. Almost no aroma.
When you drink it, there is still quite a bit of thickening. After that, it has a little bit of umami, a little bit of sweetness, and a spiciness that is both alcoholic and rice-like. There is almost no acidity.
On the second day, we tried heating it up: at 40°C, it is almost the same as cold sake; at 45°C, it has more umami, but still not much; at 50°C, it has a zing, but from there it has a slight citrus sweetness as it cools down.
The umami is a little lighter and drier than the Yamahai we drank in April, but the common feature of this brand is the thickening of the sake.
The Hayasame is thicker and more umami, but it is more sharp than Yamahai. I have not had Yamahai cold sake, but it seems to be more suitable for warming up and for strong foods, whereas Hayasame is almost the same at any temperature, so I think it is suitable for a wider range of foods.
I will add it to my favorite brands 😄.
Japanese>English