寿梨庵
The president of Daiichi Shuzo brought all the rice, koji, and other ingredients from Niigata to the Sanzen Sakura Brewery and took on the challenge of brewing sake in the environment and water of Hokkaido.
The first batch (sold only in Hokkaido?), which was released in April, was unfortunately unavailable 💦. Unfortunately, we were unable to obtain 💦.
I think this is the second version: ✌️
It seems that the president of the company brought it home in his truck, and it was available at a nearby special distributor in the mountains.
It is an unfiltered, fire-aged junmai ginjo✨.
It has a dense flavor that is typical of Yamama, with a strong umami. This Gohyakumangoku has a lot of power too 💪.
Fruity and fresh despite being fire-aged!
I strongly feel the individuality of Yamama.
Now for the results of the collaboration 🤔.
Yamama has a firm and hard structure, but this one is somewhat softer and more rounded...
No, I haven't had Sanzen Sakura yet, so I can't say anything great about it 😅.
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