Chrisbrz
Tsuchida F Junmai
Tsuchida F Junmai
Nama yeast yeast
Rice polishing ratio 90
Alcohol 14%.
Yeast used: Kyokai No.701
Koji used: Yellow Koji for Shochu, Shiraya
Kimoto
Seimaibuai 90
Alcohol 14
Yeast used: Kyoukai #701
Koji used: Yellow Shochu Koji Byakuya
It is indeed an interesting sake. It can be described as a dessert sake, and it seems to go well with Western food. For example, grilled beef with balsamic sauce would be a good match for its sweet and sour taste.
Strong distinct flavor, Very unlike any regular sake.
Tangy, like drinking whey separated from yogurt.
This is far too acidic to drink with sushi or sashimi.
We tried it with seafood Ahijo and some garlicky cheese spread on a baguette
Japanese>English
Chrisbrz
I think it could go well with a meat dish, like shogayaki or sukiyaki or maybe a cheeseburger.
Chrisbrz
Highly unusual sake but very compelling to drink. Maybe it’s a good source for probiotics? Ha ha.
Chrisbrz
2025/09/13 Iwanagaya Sake Shop Fujioka, Gunma
https://maps.app.goo.gl/ecp25KQ6QCbNmnVt7?g_st=ipc
Japanese>English