あいはらリオ
My favorite Kariho, but a cup of sake?
I found it at Kuze Fuku Shoten and bought it immediately!
I have an image of a dry sake, but it has a refreshing taste with a soft mouthfeel and the sweetness of the rice coming through afterwards!
Definitely a best buy for January!
There was the description! (*ˊ˘ˋ*)
Named after Emperor Tenchi's waka poem, "Toma wo arami, my robe hands are wet with dew," which means "the autumn harvest of rice fields is coming. It is a historic sake name that is unique to Akita. The brewery is owned by Akita Seishu Corporation, the same company that produces "Dewatsuru." The water used for brewing is well water from an underground spring that originates in the Ou Mountains and passes through a sand and gravel layer. The brewery uses medium-hard, mineral-rich water for brewing, which allows the yeast to work more vigorously. The brewery also focuses on Yamahai brewing, which allows for vigorous fermentation of the moromi, resulting in a dry sake with a sharp taste. The main focus is on brewing sake with a high sake strength. In particular, "Kihono-no-Saraguchi," a very dry sake with a sake strength of +25, is the driest junmai sake and is very popular. The pressing of sake is also unique, and all the sake is pressed in a sake tank. The tank pressing process is very labor intensive, and there are only a few breweries in Japan that press all of their sake in the tank alone. The sake is carefully pressed without applying much pressure to the mash, resulting in high quality sake. There are six of these expensive sake tanks, which is the origin of the sake name "Kariho Rokufune.
Japanese>English