鮎三郎
An online study set from Izumihashi Sake Brewery. It's a great way to compare the differences between Ararunushi, Nakadori, and Tameshuri from Tankshibori, Megumi Blue Label's regular product (2019BY), and 8 year old sake.
Before watching the video, I tasted it without any preconceptions. It was served with tempura of wild vegetables.
We started with the standard Nakadori. The flavor spreads in your mouth.
The next is Araduki. It is lightly cloudy and fresh as it looks. You can feel a little sweetness.
Then, the blame. It's different from the first two, it's hard and dry. These three are raw sake.
These three are raw sake, and the regular product is fire-aged. This is the usual stable and delicious Izumibashi.
The old sake doesn't feel as old as you might think, and it's only a little aged.
It was clear to me that even the same blessing can change the taste considerably.
The video had four explanations of the aperture, three explanations of the sake, and one preview of the next project. It was easy to understand with the explanation using data.
I didn't feel there was a big difference between Ararunushi and Nakadori, but I was convinced that this time's Nakadori was the first stage of Nakadori, called Hatsuchu.
The three for the comparison of the aperture is said to be a set limitation. I enjoyed this project which is not easy to do individually.
5/5 stars.
Japanese>English