麹 Joe
Winter fun, heated sake.
Ah, this season is over.
I bought this Furozumi Umakan at the brewery last week.
Up until last year, it was a matured sake brewed with Yamadanishiki, but for 1B Y, the rice used has been changed to Kinuhikari.
The taste of Hiya is mild, with a little more punch than the previous Yamada Nishiki. The previous Yamadanishiki was probably the second grade rice, but it had a reassuringly broad flavor.
Kinuhikari is mild, and shows its sharpness when heated.
The power of the size of the heart white of sake rice is great.
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