山廃純米
This is a sake (self-proclaimed) by Takagi Shuzo, a well-known brewer of Jyushiyo, as well as Hanayu. The last time we had a regular jungin sake, but this time it is a winter-only sake. Like the last one, it has an excellent balance of sweetness, bitterness, and acidity, and is perfect as a mid-meal drink. The specs are as follows
Rice used: Akita rice
Polishing ratio: Koji=5.5%, Kake=5.5%, Kake=9.5%.
Sake meter = -3.1
Acidity = 1.4
Amino acidity = 1.1
Yeast used = not disclosed
(From Sake no Abetaya website)
I bought a bottle of Jungin, which is also raw and unfiltered, so I'd like to try a three-drink comparison of the Jyushidai Honmaru that I'm about to drink. It's been a long time since I've had Suitama, and it was delicious. _.) _
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